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Risotto Cakes with Bayou Sauce

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Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Sauce Edit

Directions Edit

  1. Sauté sausage, onion, celery, green pepper for about 8 minutes over medium heat.
  2. Add chicken broth and jambalaya mix and cook for 25 minutes.
  3. Add crabmeat and continue to cook and stir occasionally for 5 minutes.
  4. Stir butter into mixture and remove from heat.
  5. Store mixture in refrigerator for at least 1 hour.
  6. Add egg and mayonnaise to mixture.
  7. The mixture should be thick by now.
  8. Sprinkle flour about ¼ inch thick on a cutting board.
  9. Spoon about a tablespoon of the mixture onto the flour to make one cake.
  10. Flatten the cake with a spatula, and flip it to dredge the other side in the flour.
  11. Heat nonstick skillet and add about ¼ inch of the peanut oil over medium heat.
  12. If the oil starts to smoke, it's too hot! fry the cake until golden brown, about 4 minutes for the first side and 3 minutes for the second.
  13. Mix sauce ingredients and serve over cakes.

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