Crawfish Cakes & Vinaigrette

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Whole Foods Market
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

Salt and freshly ground pepper

2 cups milk

1 cup (2 sticks) butter

1 tablespoon red wine vinegar

10 cups mache or mixed greens

1/2 cup olive oil

1 pound crawfish tails, thawed and peeled (available in frozen seafood section)

1 cup freshly squeezed orange juice

1/4 cup yellow bell pepper, minced (about 1/2 a pepper)

1 clove garlic, minced

8 raw asparagus spears, shaved using a vegetable peeler

1/4 cup wild ramps, chopped (or 1 bunch green onions)

2 tablespoons chopped red onion

For the B├ęchamel (white sauce)

4 tablespoons butter (1/2 stick)

1/2 cup unbleached flour

2 tablespoons freshly squeezed lemon juice

For the Orange Chili Vinaigrette

For the Crawfish Cakes

1 teaspoon chili powder (hot or mild, whichever you prefer)

1/2 teaspoon salt

2 cups bread crumbs, divided

1/4 cup red bell pepper, minced (about 1/2 a pepper)

2 large egg yolks, whisked together

1 teaspoon Dijon mustard

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