| Level: | Intermediate |
| Total: | 1 hr 2 min |
| Prep: | 30 min |
| Inactive: | 2 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings or 10 to 12 ca |
Ingredients
- 1 pound crawfish
- 1 pound crabmeat
- 3 large eggs
- 1 teaspoon dry mustard
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon Creole mustard
- 1/4 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 1/2 cup chopped onion
- 1 cup rice, cooked
- 1 cup saltines, broken
- 1/2 cup bread crumbs
- 1 cup mayonnaise
- 3 green onions, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons horseradish, prepared and drained
- 1 tablespoon chives, finely chopped
- 1 tablespoon Dijon mustard
- 1tablespoon fresh lemon juice
- 1 clove garlic
- 1/2 teaspoon hot pepper sauce
Instructions
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce