Crayfish Cakes With Cardinale

Recipe Ingredients

2 lbs	908g / 32oz	Cooked peeled crayfish - coarsely chopped
1 tablespoon	15ml	Cajun seasoning
1/2 cup	118ml	Reduced-calorie mayonnaise
1/3 cup	65g / 2.3oz	Egg substitute
2 tablespoons	30ml	Worcestershire sauce
2 cups	292g / 10oz	Fresh breadcrumbs
		Vegetable cooking spray
		Cardinale sauce
		Lemon wedges - (optional)
		Flat-leaf parsley sprigs - (optional)
1		Crayfish - (optional)
		Ingredients For Cardinale Sauce
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Tomato paste
1/4 cup	59ml	Water
2 tablespoons	30ml	Cornstarch
12 oz	340g	Evaporated skimmed milk - (1 can)
2 teaspoons	10ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Ground red pepper
1/4 teaspoon	1.3ml	White pepper
2		Garlic - minced
1 lb	454g / 16oz	Cooked peeled crayfish

Recipe Instructions

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 1/2-inch-thick 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 1/2 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 Ideas : Garnish with lemon, parsley, and crayfish.

Source:
Cooking Light, Sept. 1995, page 92

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