Mar 272017
 

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis.

1 stick (8 tablespoons) Butter, in all

4 tablespoons Peanut Oil

1 large Onion, chopped

2/3 cup Celery, finely diced

1/2 cup Bell Pepper, finely diced

8 cloves Garlic, minced

2 pounds Louisiana Crawfish Tails

6 cups Red Potatoes, chopped

3 raw Eggs, well beaten

1/4 cup Parsley, minced

1/2 cup Green Onions, thinly sliced

2 teaspoons Frank Davis Seafood Seasoning

1 stick Margarine, melted

4 tablespoons All-purpose Flour

2 cups Low-Fat milk

1/4 cup Cocktail Sherry

2/3 cup Spinach, chopped

1 cup Shredded Cheddar and Monterey Jack Cheese mix

Salt and Cayenne Pepper to taste

8 Hamburger Buns

Combine 4 tablespoons butter and peanut oil in a skillet over medium-high heat. Lightly sauté onions, celery, bell pepper and garlic until they wilt and soften.

Coarsely chop crawfish tails. Add tails to the skillet; stir. Cook for 3 minutes then reduce heat and simmer. Don’t overcook or the tails will turn tough.

Boil and drain potatoes while crawfish mixture is simmering.

Combine ‘taters and mudbugs in a large mixing bowl. Stir in raw eggs (work fast so that they don’t scramble); add parsley and green onions. Sprinkle in Seafood Seasoning. Mix thoroughly.

Form crawfish cakes the size of hamburger buns. In a non-stick skillet over medium-high heat, cook cakes on both sides in margarine until they toast. Flip them gently or they will fall apart.

To make topping sauce, mix remaining 4 tablespoons butter and all-purpose four in a 2-quart saucepan; whisk gently over medium-low heat to make a light roux. Stir in low-fat milk, sherry, chopped spinach, shredded cheese, salt and red pepper. Sauce is ready when it gets hot and bubbly and reaches consistency of pancake batter.

To serve, toast 8 hamburger buns. Then ladle sauce over bun, top with a crawfish cake, top cake with another label full of sauce, and place lid on bun.

Enjoy!!!

Good Cooking, Good Eating and God Living!