CRAWFISH CRAB CAKES WITH CAJUN KEY LIME SALSA

Cajun Key Lime Salsa

Ingredients Weight Measure
Water 1/4 cup
Honey 2 Tbsp.
Key lime juice 2 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Tomatoes, chopped 1 cup
Sweet onion, chopped 1 cup
Cucumber, chopped 1 cup
Parsley, chopped 1 Tbsp.
Ingredients Weight Measure

Crawfish Crab Cakes

Ingredients Weight Measure
Celery, chopped fine 1/2 cup
Red onion, chopped fine 1/2 cup
Garlic, cloves, minced 3 ea.
Butter, clarified 1/2 cup
Crabmeat, canned or fresh 1 lb.
Crawfish tails, cooked, chopped 1 lb.
Eggs, large, beaten 3 ea.
Breadcrumbs, plain, dry 1 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Worcestershire sauce 2 Tbsp.
Kosher salt 1/2 tsp.

Method

  1. To make Cajun Key Lime Salsa, in a mixing bowl, combine water with honey, Key lime juice and TABASCO® Sauce and mix well.
  2. Using the same bowl, add tomatoes, onions, cucumbers and parsley, and mix well.
  3. Refrigerate for at least 1 hour, preferably overnight.
  4. To make Crawfish Crab Cakes, in a sauté pan, cook celery, onions, garlic and 2 Tbsp. clarified butter until soft and melted.
  5. Remove from heat and refrigerate for 20 minutes.
  6. In a large mixing bowl, combine crab, crawfish, beaten eggs, breadcrumbs, TABASCO® Sauce, Worcestershire sauce, salt and sautéd celery and onions.
  7. Mix well and refrigerate for 30 minutes.
  8. In a large sauté pan, for each crab cake, heat 1 Tbsp. clarified butter, take 2 Tbsp. of crab mix, and form a small patty 1/2" thick.
  9. Place in hot sauté pan and cook until brown on both sides.
  10. For each serving, place two cakes on a 10" round plate with 2 oz. Cajun Key Lime Salsa.

Yield: