Crab-Crawfish Cakes With Piquillo Coulis

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Washington Post


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8 ounces cooked crawfish tail meat (unseasoned), cut into small chunks

1 pound crabmeat, picked free of shells and cartilage

1 large egg

2 tablespoons low-fat mayonnaise

1 tablespoon sesame oil

1 tablespoon finely chopped shallot

1 teaspoon finely minced garlic

1 tablespoon finely minced chives or scallions

1/2-inch piece peeled ginger root and its juice, finely grated (preferably with a Microplane grater)

1/2 teaspoon coarsely ground piment d'Espelette pepper (see TIP, at right; may substitute 1 pinch cayenne pepper)

1/2 medium lime, juice and finely grated zest

1/4 cup panko (Japanese-style) bread crumbs, plus more as needed


Freshly ground black pepper

1 tablespoon vegetable oil

8 ounces canned or jarred roasted piquillo peppers (may substitute other roasted peppers)

1 tablespoon honey

Pinch piment d'Espelette pepper (may substitute cayenne pepper)

1/2 cup plain nonfat yogurt

1/2 cup water (optional)

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