CRAWFISH CAKES

Abita Crawfish Cakes

Vegetable oil
4 tablespoons chopped green pepper
4 tablespoons chopped onion
4 tablespoons chopped celery
1/2 teaspoon black pepper
1 teaspoon Creole seasoning
1/4 teaspoon thyme
1/4 teaspoon basil
1 dash Tabasco
3 oz. Abita Andygator beer
1 lb. crawfish tails
1 to 1 ½ cups dry bread crumbs
Flour
Egg wash
Corn flour
16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

In a large skillet, saute green pepper, onion and celery in the oil with the spices and Tabasco until vegetables are tender. Add beer and bring to a simmer. Remove from heat and add crawfish.
In a large bowl, combine the crawfish mixture and bread crumbs and form into 8 flat crawfish cakes. Coat each cake with flour, dip into egg wash, then coat with corn flour. Fry in vegetable oil on medium heat until cakes are a light golden brown. Use the same procedure to coat the tomatoes and fry them, too.

To serve, place two fried tomato slices on a plate with the crawfish cake. Serve with Remoulade sauce, diced fresh tomatoes and sliced onions