1 waldine van geffen vghc42a
1/2 stick butter
2 cup crawfish tails -- ground
2 cup cooked long-grain rice
1/2 cup bell pepper -- chopped
2 slice bacon, crisp -- crumble
1 tbsp parsley -- chop fine
1/2 cup shallots -- chop fine
1/4 tsp basil
A Recipe for
Acadian Crawdad Cakes
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
The way you cut your meat reflects the way you live. |
| Confucius |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This Recipe for Acadian Crawdad Cakes is one of thousands in the Recipes-to-go Dessert Cookbook.
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Acadian Crawdad Cakes from the recipe cookbook of Recipes-to-go (Dessert)
Never eat more than you can lift. |
| Miss Piggy |
Herb Tip |
My favorite animal is steak. |
| Fran Lebowitz |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
ds Thyme 1 ts Salt ds Tabasco 3 Eggs; well beaten Mix crawfish
tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme,
salt and Tabasco together well. Pour the eggs over the mixture and
blend them into the rice mixture. Let mixture "set" in the fridge for
about 30 minutes, covered. Melt butter in skillet or griddle. Then,
keeping your hands moist with a few drops of water shape the mixture
into small squares, about 3x3x1/2" and plop them on the griddle. They
will sizzle nicely and turn light brown in a few minutes. Flip over
and fry until brown. Source: The Frank Davis Seafood Notebook (wrv)
Recipe By :
From: Ladies Home Journal- August 1991
Serves: 1
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