Crispy crayfish patties

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Crispy crayfish patties
Crispy crayfish patties
Servings:Serves 4
Calories per serving:388
Ready in:1 hour 35 minutes
Prep. time:1 hour 15 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
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Ready for the fridge (half quantity)
Cooking the mixture (half quantity)

Exotic, yet surprisingly economical; 360 g of crayfish tails for £6 (2008)

Serve these delicious crispy crayfish fish-cakes with a simple green salad and mayonnaise.


Ingredients

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Method

  1. Heat the olive oil in a wok and fry the spring onions, celery and garlic for 4 minutes.
  2. Season with salt, pepper, nutmeg, ginger and the Louisiana hot sauce.
  3. Add the breadcrumbs, stock, chopped crawfish tails, chopped eggs and the cornflour paste.
  4. Mix well then remove from the heat.
  5. Pat into small cakes, allow to cool then refrigerate for at least 1 hour.
  6. Dip into the seasoned flour and fry in butter until crispy.

Serving suggestions

Serve hot with a green salad, mayonnaise and wedges of lime.

Chef's note

Because of the egg whites, these cracked and popped a bit whilst being fried. I think the next time, I will roll save a little of the breading, dip them in egg and coat with a final layer of breading so the did not explode whilst cooking!

Alternatives

I bulked out the breadcrumbs with 50 % cornflakes, oats would be good too.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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