Crab and Crawfish Cakes

 

Recipe by Anthony Wilson of Bayside Grill – 2000, as featured in The Fiesta Seafood Cookbook by Pensacola Energy – available for purchase at PensacolaEnergy.com.

 

¼ cup ( ½ stick ) butter
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped celery
2 tablespoons whole kernel corn
2 teaspoons blackening seasoning
½ teaspoon Old Bay seasoning
¼ cup shrimp stock
2 oz. crawfish tails, coarsely chopped
2 oz. crab meat
1 cup Panko (Japanese bread crumbs)
1 egg (lightly beaten
2 oz. ( ½ stick ) clarified butter

Heat ¼ cup butter in a skillet until melted and stir in the bell peppers, celery and corn. Sauté until the vegetables are tender. Stir in blackening seasoning and Old Bay seasoning and deglaze the skillet with the stock. Stir in the crawfish and crab meat.

Simmer for 1 minute. Fold in the bread crumbs and cool slightly. Add the egg and mix well. Shape the crawfish mixture into three cakes. Heat the clarified in a skillet and add the cakes. Sauté until golden brown on both sides.

Makes 3 cakes.