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low country cakes

(6 ratings)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

Since I love crab cakes, I thought that I would make these crawfish cakes for a change. They turned out great!Hope you enjoy them. Happy Cooking! sw:)

(6 ratings)
yield 6 main or 24 appetizers
prep time 20 Min
cook time 30 Min

Ingredients For low country cakes

  • 12 oz
    cooked crawfish tails, chopped
  • 1/4 lb
    cooked andouille sausage, chopped
  • 2
    celery hearts, chopped
  • 1 sm
    red pepper, chopped
  • 1 sm
    onion, chopped
  • 2 Tbsp
    tbsp italian parsely, chopped
  • 1 lg
    egg, beaten
  • 3 Tbsp
    mayonnaise
  • 1 Tbsp
    seafood seasoning
  • 1/2 c
    panko bread crumbs
  • 1
    lemon, zest
  • 5 Tbsp
    evoo
  • CHIPOTLE COLESLAW:
  • 1 pkg
    coleslaw mix
  • 1
    chipotle pepper in adobo sauce, chopped
  • 2 oz
    arugula
  • 3 Tbsp
    apple cider vinegar
  • 3 Tbsp
    mayonnaise
  • 1 Tbsp
    sugar
  • salt and pepper to taste
  • chill coleslaw for 30 minutes

How To Make low country cakes

  • 1
    In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
  • 2
    In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
  • 3
    Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
  • 4
    Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
  • 5
    Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
  • 6
    Slice bread in half. place patties, bread, top with coleslaw and top half of bread
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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