Recipe for Crawfish and Garlic Beurre Blanc Sauce
1 # lump crabmeat
1 # backfin crabmeat
1 # clawmeat
1 tsp dry mustard
1 tsp cayenne
1 Tbsp Worcestershire sauce
1 Tbsp Chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 oz. clarified butter
Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and
eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop,
form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn
relish, mustard, mayonnaise, tartare sauce or cocktail sauce.