Minnesota Freshwater Crawdad Cakes

¼ c. bread crumbs
1 t baking powder
1 t dried parsley
1 t mustard powder
pinch black pepper
2 t seafood seasoning (Old Bay)
1 T mayo
1 T melted butter
1 t Worcestershire sauce
2 eggs, beaten
1 pound crawdad meat, cooked (approximately 150 crawdads, boiled rigorously, shelled, and eviscerated.)

Preheat oven to 375 degrees. Grease cookie sheet. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg until smooth. Fold in crawdad meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 delicious crawdad cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Taken from "Scary Strange Recipes" by Stephanie M.

1 comment:

Dollymama said...

Hey--I left you a comment response on my blog. :)