Louisiana Crab And Crawfish Cakes With Lemon-Fennel Remoulade(Serves 8)

• 1 lb. fresh crawfish tail meat
• 1 lb. lump crabmeat, cleaned for shells
• 1 c. bread crumbs (dry)
• 1 Tbsp. olive oil
• 1/2 c. finely diced onions
• 1/2 c. finely diced celery
• 1/2 c. finely diced green pepper
• 2 Tbsp. finely diced jalapeno pepper (no seed)
• 1 tsp. fresh thyme, chopped
• 1 tsp. fresh basil, chopped
• 1 Tbsp. fresh parsley, chopped
• 1 Tbsp. garlic minced
• 1 tsp. dry mustard
• 1 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire
• 1 tsp. Tabasco
• 2 Tbsp. mayonnaise
• 3 eggs
• pinch of Old Bay
• pinch of cayenne
• 1 tsp. salt
• 2 c. fresh bread crumbs

1. Saute onions, celery and peppers lightly and allow to cool. Pick through crabmeat to remove all shell pieces.
2. Fold all ingredients together.
3. Gently mix so as not to break up crabmeat too much.
4. Form into cakes (yield 16 pieces) and dredge in fresh bread crumbs.
5. Saute on both sides until golden brown.
6. Serve with Lemon-Fennel Remoulade.

fresh crawfish tail meat, lump crabmeat, bread crumbs, olive oil, onions, celery, green pepper, jalapeno pepper, fresh thyme, fresh basil, fresh parsley, garlic, dry mustard, lemon juice, mustard, worcestershire, tabasco, mayonnaise, eggs, bay, cayenne, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227147 (may not work)