CRAWFISH CAKES WITH GARLIC MAYONNAISE AND HABANERO–RED PEPPER SAUCE

Garlic Mayonnaise

Ingredients Weight Measure
Mayonnaise 4 cups
Garlic cloves, roasted 4 ea.
Dijon mustard 1 Tbsp.
Lemon juice, fresh 1/2 cup
White pepper, ground 2 tsp.
Kosher salt 2 tsp.
Cayenne pepper, ground 1 tsp.

Habanero–Red Pepper Sauce

Ingredients Weight Measure
Red bell peppers, roasted, skinned, seeded 2 lbs.
TABASCO® brand Habanero Sauce 5 tsp.
Salt 1 tsp.
Olive oil 1/2 cup

Crawfish Cakes

Ingredients Weight Measure
Crawfish tails, packed in fat, frozen, defrosted, drained 4 lbs.
Breadcrumbs, toasted 2 cups
TABASCO® brand Habanero Sauce 2 tsp.
Kosher salt 2-3 tsp.
Olive oil, for frying

Method

  1. For the Garlic Mayonnaise, place the mayonnaise, garlic cloves and mustard in a bowl of a food processor; turn the machine on to emulsify.
  2. Add the remaining Garlic Mayonnaise ingredients.
  3. For the Habanero Red Pepper Sauce, place the peppers, TABASCO® Habanero Sauce and salt in a blender or food processor and puree.
  4. With machine on, add olive oil in at a slow steady stream to emulsify.
  5. Strain through a fine sieve. Set aside.
  6. For the Crawfish Cakes, place 2 lbs. of crawfish tails in a food processor; process until finely chopped, about 20 seconds.
  7. Remove crawfish from processor and place in large mixing bowl.
  8. Coarsely chop remaining 2 lbs. of crawfish and add to mixing bowl.
  9. Add breadcrumbs, TABASCO® Habanero Sauce, salt and Garlic Mayonnaise mix.
  10. Form into 2-oz. cakes, 2" x 1".
  11. Pan-fry in oil until browned on each side.
  12. Serve with a pool of Garlic Mayonnaise decorated with the Habanero Red Pepper Sauce.

Yield: 12 servings