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Crawfish & Asparagus

Cakes

Ingredients

1 lb crawfish 2 tbsp minced parsley
6 pencil asparagus spears chopped 1/4 “ 2 tbsp Worcestershire
4 tbsp butter 2 tsp lemon juice (about 1 lemon)
1/2 cup diced onions 1 tbsp Cajun seasoning
1/2 cup diced celery 1 tbsp Dijon mustard
1/4 cup diced green or bell peppers Salt & pepper to taste
2 tbsp minced garlic Hot sauce to taste
3/4 cup Italian bread crumbs 1/2 cup Italian bread crumbs
1/4 cup mayonnaise 1/4 cup vegetable oil
1 egg

Lagniappe

In a sauté pan, melt the butter over medium heat. Add the onions, celery, peppers,
and garlic. Sauté 33-5 minutes or until vegetable are wilted. Add the asparagus and
cook an additional 3-5 minutes. Remove from heat and cool slightly.

In a large mixing bowl combine the sautéed vegetables and all the remaining
ingredients except Crawfish, 1/2 of the bread crumbs and oil. Once well mixed, fold
in the Crawfish last and adjust your seasoning.

Form into patties, dust lightly with the other 1/2 bread crumbs and place on a cookie
sheet in the refrigerator for at least an hour.

In a medium sauce pan heat the oil over medium heat. Sauté the patties 2-3 minutes
on each side till done.

Serve with a good tarter, or Remoulade type sauce

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