Crispy crayfish patties

Exotic, yet surprisingly economical; 360 g of crayfish tails for £6 (2008)

Serve these delicious crispy crayfish fish-cakes with a simple green salad and mayonnaise.

Crispy crayfish patties

Servings:	Serves 4
Calories per serving:	388
Ready in:	1 hour 35 minutes
Prep. time:	1 hour 15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Moorish! 4.8/5 These are super. I could eat them all day. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons olive oil
• 6 spring onions, finely chopped
• 4 stalks of celery, remove the 'strings' with a mandoline and chop into moons.
• A good shake of Louisiana hot pepper sauce
• ¼ teaspoon ground ginger
• ¼ teaspoon grated nutmeg
• Sea salt and freshly ground black pepper
• 160 g (5 oz) breadcrumbs
• 100 ml (4 fl oz) strong beef stock
• 3 cloves of garlic, peeled and crushed.
• 360 g (12 oz) wild crayfish tails, chopped finely
• 3 hard boiled eggs, chilled and chopped
• 1 tablespoon cornflour, dissolved in 1 tablespoon water
• 4 tablespoons plain flour, seasoned with salt and freshly ground black pepper

• 

  Ready for the fridge (half quantity)

• 

  Cooking the mixture (half quantity)

Method

1. Heat the olive oil in a wok and fry the spring onions, celery and garlic for 4 minutes.
2. Season with salt, pepper, nutmeg, ginger and the Louisiana hot sauce.
3. Add the breadcrumbs, stock, chopped crawfish tails, chopped eggs and the cornflour paste.
4. Mix well then remove from the heat.
5. Pat into small cakes, allow to cool then refrigerate for at least 1 hour.
6. Dip into the seasoned flour and fry in butter until crispy.

Serving suggestions

Serve hot with a green salad, mayonnaise and wedges of lime.

Chef's note

Because of the egg whites, these cracked and popped a bit whilst being fried. I think the next time, I will roll save a little of the breading, dip them in egg and coat with a final layer of breading so the did not explode whilst cooking!

Alternatives

I bulked out the breadcrumbs with 50 % cornflakes, oats would be good too.

See also

• Crispy crayfish patties
• Crayfish chili quiche
• Devilled crayfish tails
• Smoked salmon and crayfish parcels
• Fishermans pie with crayfish and squash mash
• Crayfish, avocado and grapefruit salad
• Garlic and crayfish pizza
• Spaghetti squash with cheese and chili crayfish
• Crayfish bisque
• Filo pastry wrapped crayfish
• Sopa Donosti (TM)
• Crayfish bisque - information about the canned version, not a recipe

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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