Louisiana Crawfish & Jumbo Lump Mini Crab Cake
Ingredients
- 1 pound Jumbo Lump Crab Meat
- ½ pound Crawfish
- 4 Celery Stalks - minced
- 4 ounces Shredded Smoked Gouda Cheese
- 4 ounces Minced Spanish Onion
- 3 tablespoons of Unsalted Butter
- 1 cup Japanese Bread Crumbs
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Old Bay Seasoning
Instructions
- Sautee the onions and celery in butter until translucent. Cool to room temperature.
- Combine lump crab and crawfish meat, and pick through for tiny shells that may be present.
- Combine crab and crawfish with the remaining ingredients and mix by hand. Assure not to over mix.
- Portion into 4 cakes
- Coat the crab cakes in additional bread crumbs and sauté until lightly golden
- Serve with lemon aioli and spicy “guajillo” pepper sauce