ABITA CRAWFISH CAKES

Abita Crawfish Cakes

Appetizers

Serves 8

Recipe courtesy of Abita Brew Pub, Abita Springs, LA.

Ingredients: 

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.

Abita Crawfish Cakes   Click image to enlarge.

Method: 

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.

Set aside to cool.

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.

 

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