Crawfish Cake Sliders
Crawfish Cake Sliders is a dairy free and pescatarian recipe with 8 servings. One portion of this dish contains about 9g of protein, 6g of fat, and a total of 181 calories. For 60 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 15 people have made this recipe and would make it again. If you have oil, tartar sauce, egg, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes are Cajun Crawfish Sliders, Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee, and Salmon Cake Sliders.
Servings: 8
Ingredients:
2 tablespoons plus 1 teaspoon oil
1 cup shelled crawfish tails
2 tablespoons each chopped onion, red pepper and celery
1/2 teaspoon chopped garlic
Creole spice
1 egg
1/2 cup bread crumbs
8 slider buns
Tartar sauce
Equipment:
frying pan
mixing bowl
Cooking instruction summary:
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery and cook until tender, about 2-3 minutes. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice (or to taste). Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 8 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve with a dollop of tartar sauce.
Step by step:
1. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery and cook until tender, about 2-3 minutes.
2. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice (or to taste).
3. Transfer to a mixing bowl and set aside to cool.
4. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice.
5. Form into 8 equal patties and flatten to 3/4-inch thick.
6. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy.
7. Serve with a dollop of tartar sauce.
Nutrition Information:
covered percent of daily need
