Best Shrimp And Crawfish Cakes Recipes

Crawfish or Shrimp Cheesecake image

Provided by gailanng

Categories Crawfish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup finely shredded parmesan cheese
1 cup fine dry breadcrumb
1/2 cup unsalted butter, melted
1 cup onion, finely chopped
1/2 cup green sweet pepper, finely chopped
1/2 cup sweet red pepper, finely chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) packages cream cheese, softened
1 cup smoked gouda cheese, shredded (4 ounces)
3 eggs
1 lb crawfish tails cooked and shelled with juice (OR 1 pound medium shrimp, deveined cooked and coarsely chopped)
1/2 cup whipping cream
crackers or toasted baguette, slices

Steps:

Preheat oven to 350 degrees.
For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

Nutrition Facts : Calories 493.8, Fat 45.9, SaturatedFat 26.1, Cholesterol 193.2, Sodium 745.9, Carbohydrate 8.2, Fiber 0.7, Sugar 4, Protein 13.6

Louisiana Crawfish Cakes image

Provided by Food Network

Categories appetizer

Time 35m

Yield 8 cakes

Number Of Ingredients 14

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice, or Paul Prudhomme Cajun spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

Steps:

Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.