Guest guest Posted May 5, 2006 Report Share Posted May 5, 2006 Dear Everyone: This is a recipe my whole family loves and I wanted to share it. 4 tablespoons of butter 2 cups of chopped onion 1 cup of chopped celery (I pull out the strings for easier digestion) 1/2 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 When chopping the onions, celery and bell pepper, I try to make them the same size. Melt butter, sateed vegetables for 10 minutes on medium flame, add garlic cook another two minutes, add seafood, cook through (a few minutes (shrimp may take longer)), place in a bowl and drain liquid Season to taste (suggested amount above) . Place in refrigerator or freezer for 10 or 15 minutes, keep stirring if you want to cool faster. Once the mixture is cooled add the 1 egg and 1/2 cup of almond flour. Mix well, mixture should be able to be formed into little patties on a large spoon (not too thick) and 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. Lightly salt after removing from frying pan. 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. I do not pour off the liquid and you can eat it plain, over fried cabbage, speghetti squash or steamed cauliflower. Please email and ask questions. Hopefully I have not totally confused you. My kids cannot get enough of these patties. You can get frozen peeled crawfish tails at Walmart. I found them in North Carolina when I was evacuated. Good Luck, Eileen UC SCD 16 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2006 Report Share Posted May 7, 2006 Dear Everyone: This is a recipe my whole family loves and I wanted to share it. 4 tablespoons of butter 2 cups of chopped onion 1 cup of chopped celery (I pull out the strings for easier digestion) 1/2 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 When chopping the onions, celery and bell pepper, I try to make them the same size. Melt butter, sateed vegetables for 10 minutes on medium flame, add garlic cook another two minutes, add seafood, cook through (a few minutes (shrimp may take longer)), place in a bowl and drain liquid Season to taste (suggested amount above) . Place in refrigerator or freezer for 10 or 15 minutes, keep stirring if you want to cool faster. Once the mixture is cooled add the 1 egg and 1/2 cup of almond flour. Mix well, mixture should be able to be formed into little patties on a large spoon (not too thick) and 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. Lightly salt after removing from frying pan. 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. I do not pour off the liquid and you can eat it plain, over fried cabbage, speghetti squash or steamed cauliflower. Please email and ask questions. Hopefully I have not totally confused you. My kids cannot get enough of these patties. You can get frozen peeled crawfish tails at Walmart. I found them in North Carolina when I was evacuated. Good Luck, Eileen UC SCD 16 months Quote Link to comment Share on other sites More sharing options...
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