It’s crawfish season again and with that comes all sorts of yummy goodness. This time I am bringing you my crawfish corn cakes. This crisp little delicacy is sure to please any crawfish fan and I am here to tell you how to make them.
1lb crawfish meat
1/2 cup corn kernels (frozen or fresh)
1/2 medium white onion (finely chopped)
1 medium jalapeño (finely chopped)
1/2 cup fat free shredded cheddar cheese
1/2 cup low fat milk
2 large eggs
1/2 cup bread crumbs
1/2 cup yellow corn meal
3 tablespoons Cajun or blackened seasoning
2 tablespoons Smart balance (or butter)
First you want to sauté the onions corn and peppers in a small non stick pan over medium high heat in the smart balance. Cook them until the onions start to turn clear then add the crawfish meat and Cajun seasoning. Continue to sauté for about 4 more minutes and then set aside to cool.
Now take the cooled mixture from above and add it to a large mixing bowl. Add in the corn meal, bread crumbs, cheese and eggs. Now start stirring in the milk until you get a nice semi thick paste. You want it to be able to pour out of a large spoon relatively easy.
In a large frying pan pour in about a 1/4 inch of olive oil and heat to medium high heat. Once the oil is heated start scooping in the mixture with a large spoon. You want to make cakes around 4 inches across. About the size of hamburger patties. Cook about 3 minutes on each side making sure to get them nice and golden brown. As they get done place a on plate lined with paper towels to drain any excess oil.
Now you are ready to enjoy a tasty Louisiana treat. Serve them as is or with a little creole mustard. They taste great either way.
Thanks for reading