Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "RecipeWay.com Webmaster" Newsgroups: rec.food.recipes Subject: Acadian Crawdad Cakes Followup-To: rec.food.cooking Date: 29 Feb 2000 12:24:23 GMT Organization: Recipeway Lines: 32 Approved: phill@rt66.com Message-ID: <20000224073531.SM00081@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39945 Acadian Crawdad Cakes 1/4 cup butter 2 cups Crawfish tails, ground 2 cups Cooked long-grain rice 1/2 cup Bell pepper, chopped 2 slices Bacon; crisp, crumble 1 tablespoon Parsley, chop fine 1/2 cup Shallots, chop fine 1/4 teaspoon Basil dash Thyme 1 tsp Salt dash Tabasco 3 Eggs; well beaten Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the refrigerator for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown. Yield: 1 servings Source: The Frank Davis Seafood Notebook http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.