Crawfish Cakes With Lemon Butter Sauce - cooking recipe

Ingredients

Crawfish Cakes
1/2 cup butter
2 cups onions, peeled and diced
1 cup celery, diced
1 cup red bell pepper, seeded and diced
1 cup green bell pepper, seeded and diced
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
1 lb crawfish tail meat
2 ounces romano cheese, grated (about 1/2 cup)
1 cup dry breadcrumbs
salt and pepper, to taste
4 tablespoons olive oil
4 tablespoons flour, for dusting
Lemon Butter Sauce
2 lemons, juice of
1/4 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
1 cup butter, cut into tablespoons

Preparation

To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
Form into 8 round cakes of about 1/2 cup each.
Dust with flour.
Heat olive oil in a skillet and cook cakes until golden on each side.
For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
Lower heat and whisk in butter a tablespoon at a time.
To serve, ladle a little sauce on warmed salad plates; place two cakes on each.