Recipe - Crayfish Cakes With Cardinale

2 pound Cooked peeled crayfish,
coarsely chopped
1 tablespoon Cajun seasoning
One half cup Reducedcalorie mayonnaise
1/3 cup Egg substitute
2 tablespoon Worcestershire sauce
2 cup Fresh breadcrumbs
Vegetable cooking spray
Cardinale Sauce
Lemon wedges, (optional)
Flatleaf parsley sprigs,
(optional)
1 Whole crayfish, (optional)

CARDINALE SAUCE
One fourth cup Dry white wine
One fourth cup Tomato paste
One fourth cup Water
2 tablespoon Cornstarch
12 ounce Evaporated skimmed milk, (1
can)
2 teaspoon Olive oil
One half cup Chopped onion
One fourth cup Chopped green bell pepper
One fourth cup Chopped green onions
2 tablespoon Chopped fresh parsley
One half teaspoon Ground red pepper
One fourth teaspoon White pepper
2 Cloves garlic, minced
1 pound Cooked peeled crayfish

INSTRUCTIONS FOR Crayfish Cakes with Cardinale: Combine first 2
ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire
sauce; stir. Stir in breadcrumbs.

Divide mixture into 16 portions, shaping each into a 1/2inchthick patty.

Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add 6 patties; cook 3 minutes. Turn patties over; cook 3 minutes or
until golden.

Remove patties from pan; set aside, and keep warm. Repeat procedure with
remaining patties. Yield: 8 servings (serving size: 2 patties and One half cup
sauce).

INSTRUCTIONS FOR Cardinale Sauce: Combine first 5 ingredients; stir and set
aside.

Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper;
saute until tender. Add green onions and next 5 ingredients (green onions
through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and
cook 1 minute, stirring constantly. Yield: 4 cups (serving size:One half cup).

Per serving: 444 Calories; 8g Fat (17% calories from fat); 39g Protein; 51g
Carbohydrate; 203mg Cholesterol; 727mg Sodium

Serving Ideas : Garnish with lemon, parsley, and crayfish.

NOTES : From Chef James Graham, of Prejean's Restaurant in Lafayette,
Louisiana. Serve with Cardinale Sauce.

Recipe by: Cooking Light, Sept. 1995, page 92

Posted to MCRecipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.