Mini Crawfish & Shrimp Cakes Over Creole Succotash
This farmers’ market recipe comes from Pepper Place and Chef Jason Mezrano at Kathy G & Co. in Birmingham, Alabama.
4 oz. bacon, diced medium
1 tsp. olive oil
8 oz. Andouille sausage, diced medium
1 cup onion, chopped
1 green bellpepper, chopped
4 cloves garlic, minced
2 cups corn kernels, cut fresh from the cob
2 cups frozen Lima beans
4 cups fresh vine-ripened tomatoes, diced medium
4 cups fresh okra, cut into 1/2-inch slices
1 cup chicken stock
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
1/2 tsp. Paprika
Heat olive oil in a large stockpot over medium heat and brown the sausage and bacon for about 5 minutes. Add the onions and bellpepper and sauté until soft or about 8 to 10 minutes, stirring often. Add the garlic and stir well. Add the corn, lima beans, tomatoes, chicken stock and okra. Bring to a boil, cover and turn heat down to a low simmer for 15 minutes or until lima beans and okra are tender. Stir occasionally. Add salt, pepper and paprika, then season to taste. Serve with Crawfish & Shrimp Cakes (recipe below).
Crawfish & Shrimp Cakes:
6 oz. 90/110 count shrimp, pulsed in food processor until almost smooth
1 lb. bag cooked crawfish tail meat, chopped fine
3 oz. mayonnaise
2 eggs, plus 3 more for egg wash
1 Tbsp. kosher salt
1 Tbsp. melted butter
1 tsp. garlic powder
1 tsp. paprika
1 Tbsp. fresh parsley, chopped
1/2 tsp. dry mustard
2 Tbsp. lemon juice
2 Tbsp. chopped shallots
1 cup breadcrumbs (or more if desired, Panko recommended)
For cake mixture, mix all ingredients in a medium-sized bowl and add breadcrumbs to bind. Make a breading station with the egg wash and breadcrumbs. Scoop the cake mix into small, 1-ounce balls, dip into the egg wash and then the breadcrumbs. Form it into a small cake shape and sauté in olive oil for 3 to 4 minutes on each side until golden brown on the outside. Finish in an oven set on 350 for 6 minutes. Garnish with parsley. Serves 6.
Photo courtesy of Kathy G & Co.