Acadian Crawdad Cakes

Recipe Ingredients

1/2 stick		Butter
2 cups	474ml	Crawfish tails - ground
2 cups	320g / 11oz	Cooked long-grain rice
1/2 cup	73g / 2.6oz	Bell pepper - chopped
2		Bacon - crisp, crumble
1 tablespoon	15ml	Parsley - chop fine
1/2 cup	118ml	Shallots - chop fine
1/4 teaspoon	1.3ml	Basil
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Tabasco
3		Eggs; well beaten

Recipe Instructions

Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture.

Let mixture "set" in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle.

Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.

Source:
The Frank Davis Seafood Notebook

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