Louisiana Crawfish Cakes

I first had these crawfish cakes at Old Waverly Country Club in West Point, Mississippi.  People would come for all around for these crawfish cakes.  They are delicious.

 30 cakes, 2oz each

 4 lb crawfish tail meat

2 red and green peppers, diced very small

1 onion, diced small

8 oz Dijon mustard

4 oz white wine  –  The wine makes the difference.  Trust me!

2 oz Worcestershire sauce

4 oz hot pepper sauce – Tabasco

8 eggs

Breadcrumbs as needed

Combine all ingredients and form into 2oz size patties.  If you want to make larger one, you can have crawfish cake sandwiches.

Bread each cake in flour, eggs, and bread crumbs.  Deep fry 350 degrees.  

You can dip them in remoulade sauce, coctail sauce, or a good horseradish sauce.

Back to School Boiled Shrimp

Back to school brings back many memories – new clothes, hair cut, new shoes, and school supplies!  One of my fondest memories was walking home after school and my mother would have chilled, boiled (and peeled) shrimp in the refrigerator.  It’s the perfect snack before you start your homework.  Try Mark’s Cocktail Sauce , Zesty Cocktail Sauce, Remoulade Sauce, with these shrimp.

 

1 lb shrimp

2  1/2 quarts boiling water

1 small onion

1 lemon sliced with rind

Tabasco sauce

1/4 teaspoon cayenne pepper

Zatarain’s Shrimp Boil – according to package directions.

Cook until shrimp turn pink – approximately 6 -8 minutes.

 

3 lbs. Shrimp

8 quarts of boiling water

1 onion (cut in half)

1 lemon (cut in half)

1/4 teaspoon red pepper

1/2 teaspoon black pepper

2/3 cup table salt

1/2 cup Worcestershire sauce

1/4 cup Tabasco Sauce

1 or 2 bags shrimp and crab boil and/or Zatarain’s Liquid Shrimp Boil according to package directions.

Boil for 7 minutes and turn off heat and cover. Let shrimp soak in the seasonings for about 10 minutes so the shrimp really absorb the flavor. Remove shrimp, peel and chill.  Immediately after you remove the shrimp, you can boil corn, potatoes, and sausage if you are having a Cajun Shrimp Boil and guests.  If you are boiling a lot of shrimp and fixings, you may want to cook them outside.

 

Mark’s Cocktail Sauce for Boiled Shrimp

Who doesn’t love cocktail sauce with their boiled shrimp?  Everyone make it differently, but I guarantee you will like this version. 

2 cups Ketchup

Fresh ground horseradish – approximately 6 teaspoons – enough to make your eyes water!  You be the judge of how much you want to use.

1 tablespoon lemon juice

5 – 6 shakes of Worcestershire sauce

4-6 shakes of Tabasco