Remoulade Sauce:
1 roasted red bell pepper, minced
1 c. sour cream
Chopped basil
Salt & pepper to taste
Cayenne pepper to taste
1/4 c. olive oil
Crawfish Cakes:
1 lb. Louisiana crawfish tailmeat
2 T. minced roasted red bell pepper
Chopped parsley, chives and basil
1 T. Creole mustard
2 t. mayonnaise
2 t. Cajun I Creole seasoning
Salt & pepper to taste
1 egg
3/4 c. bread crumbs
Juice of 1/2 lime
For sauce: Combine 1/4 c. minced red bell pepper with sour cream, basil, salt, pepper and cayenne. Slowly whisk in olive oil to form a creamy dressing. Refrigerate.
For crawfish cakes: Coarsely chop tailmeat. Combine with all ingredients except bread crumbs and mix well. Form into 2″ balls, roll in bread crumbs and flatten. Melt some butter on a griddle or skillet over medium heat and saute’ cakes until golden brown, about 1 minute per side. Finish cooking in 350 degree oven for 10 minutes. Serve topped with remoulade sauce and sour cream.