Re: Reposting recipe with corrections - Seafood Etoufee Patties

[Guest guest]

I am going to try making these with salmon (shellfish allergies in this house,

lol). Looks so very good! Thanks for posting!

Summer

Eileen Brown wrote:

I corrected two errors from the previous posting. Sorry. Gay formatted the

recipe for me so its easier to understand, too.

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SEAFOOD ETOUFFEE PATTIES

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4 tablespoons of butter

2 cups of chopped onion

1 cup of chopped celery (I pull out the strings, easier digestion)

1/2 cup of green bell pepper

3 large cloves of garlic

Seafood of choice 12 - 16 ounces peeled crabmeat, shrimp or

crawfish)

1 tsp of salt

1/4 tsp of cayenne pepper or 3 tsp of Prudomme Seafood

seasonings (they are no extra additives I've called but if you

want to be safe use cayenne pepper)

1 egg

1/2 cup of almond flour

1. When chopping the onions, celery and bell pepper, try to

make them the same size.

2. Melt butter, sateed vegetables for 10 minutes on medium

flame.

3. Add garlic cook another two minutes

4. Add seafood, cook through (a few minutes (shrimp may take

longer)

5. Place in a bowl and drain liquid.

6. Season to taste (suggested amount above) .

7. Place in refrigerator or freezer for 10 or 15 minutes, keep

stirring if you want to cool faster. Once the mixture is

cooled...

8. Add the 1 egg and 1/2 cup of almond flour. Mix well.

9. Mixture should be able to be formed into little patties on a

large spoon (not too thick)

10. Place into a frying pan on medium flame with either olive oil

or coconut oil. I use coconut oil. Fry until medium to dark

brown on both sides.

11. Lightly salt after removing from frying pan.

Note: If its not cooked enough they will fall apart when you flip.

If this happens just reform with spatula and keep cooking.

They are still delicious even when they fall apart. This recipe

makes alot. My favorite way is with the crawfish. If you use

crab meat, make sure all the shells are out. If you have large

shrimp you may need to cut them down to about 1/2 inch pieces.

I've used this recipe also as a stuffing. Cook in large batches,

Pour 1/4 of the bowl at time and cook until brown.

I also use this recipe as an etoufee but add 4 more tablespoons of

butter. I do not pour off the liquid and you can eat it plain, over fried

cabbage, speghetti squash or

steamed cauliflower.

*>Please e-mail eb-psa-list@...* and ask questions.

You can get frozen peeled crawfish tails at Walmart.

I found them in North Carolina.

*Permission by " Eileen Brown "

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com