Ruffinos: Crawfish Cakes
BATON ROUGE - Our March Chef of the Month is Chef Peter Sclafani at Ruffino's Restaurant in Baton Rouge. He returned to the 2une In Kitchen Wednesday with another delicious recipe: Ruffino's Crispy Crawfish Cakes.
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
Salt to taste
Fresh ground black pepper
1 tablespoon chopped garlic
1 pound fresh crawfish tails
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon
1/2 cup mayonnaise
1 T. Worcestershire sauce
1 t. Hot pepper sauce
3/4 cups dried fine bread crumbs
1/4 cup all-purpose flour
1/4 cup olive oil
Melt butter in a small sauté pan over medium heat. Add onions, celery and bell peppers. Season with salt and pepper. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crawfish, green onions, Parmesan, parsley, mustard lemon juice, mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Creole Seasoning. Dredge the crawfish cakes in the seasoned flour, tapping off excess. In a large sauté pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Serve with Creole Remoulade sauce.
Watch the video for more tips from Chef Sclafani. 2une In next Wednesday for another delicious recipe from Ruffino's.