 |
 |
| Lisa's Crawfish Cakes |
| • Bayou Classic Cast Iron Skillet
• Pinch of garlic salt • 1/4 teaspoon hot sauce • 1 1/2 teaspoon parsley (chopped) • 3/4 teaspoon salt • 1 tablespoon lemon juice • 4 tablespoons onion, minced • 2 large eggs, beaten • 3/8 cup of mayonnaise • 3/8 cup bell pepper (cored/diced) • 1/2 cup bread crumbs • 1lb. crawfish tails (shelled/chopped) |
| Directions |
| Items Needed: |
| 1. In a large bowl, gently toss all ingredients together
2. If mixture is too thin to form into cakes, add more bread crumbs 3. Make each cake into a 2” diameter patty 4. Put 1/4 oil into cast iron skillet and heat over medium heat until hot 5. Cook cakes about 2-3 minutes per side, or until golden brown, do not crowd cakes in the skillet 6. Remove and allow too drain on paper towels 7. 1 pound of crawfish tail meat may be substituted with crabmeat, for crab cakes. |
 |