Directions:
- To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
- Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
- Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
- Form into 8 round cakes of about 1/2 cup each.
- Dust with flour.
- Heat olive oil in a skillet and cook cakes until golden on each side.
- For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
- Lower heat and whisk in butter a tablespoon at a time.
- To serve, ladle a little sauce on warmed salad plates; place two cakes on each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1117.81 Kcal (4680 kJ) | ||
| Calories from fat | 813.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.43g | 139% | |
|---|---|---|---|
| Cholesterol | 399.57mg | 133% | |
| Sodium | 648.46mg | 27% | |
| Potassium | 442.84mg | 9% | |
| Total Carbs | 37.27g | 12% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 36.34g | 73% | |
| Vitamin C | 119.4mg | 199% | |
| Vitamin A | 3.2mg | 107% | |
| Iron | 45.5mg | 253% | |
| Calcium | 332.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 194.13 Kcal (813 kJ) | ||
| Calories from fat | 141.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 139% | |
|---|---|---|---|
| Cholesterol | 69.39mg | 133% | |
| Sodium | 112.62mg | 27% | |
| Potassium | 76.91mg | 9% | |
| Total Carbs | 6.47g | 12% | |
| Sugars | 1.76g | 41% | |
| Dietary Fiber | 1.02g | 23% | |
| Protein | 6.31g | 73% | |
| Vitamin C | 20.7mg | 199% | |
| Vitamin A | 0.6mg | 107% | |
| Iron | 7.9mg | 253% | |
| Calcium | 57.8mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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