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.
Good Cooking, Good Eating and God Living!