CRAWFISH CAKE

Ingredients:

1 pound Louisiana crawfish
1/2 of a red bell pepper - diced
1/2 of a yellow bell pepper - diced
1/2 of a yellow onion - diced
1 tsp. minced garlic
2 egg yolks
1 cup Bechamel sauce (see recipe below)
1/4 cup breadcrumbs
1/4 cup Parmesan cheese
salt and pepper

Chef: Ross Eirich, Galatiore's

Saute the onions and bell pepper until soft. Add the garlic and saute for two minutes. Add the crawfish and saute for 2-3 minutes. Add the Bechamel sauce and egg yolks and cook for 3-4 minutes. Add the breadcrumbs and cheese. Salt and pepper to taste. Allow the mixture to cool. Portion the mixture into the desired size and roll in breadcrumbs. Saute in oil for 1-2 minutes on each side or until golden brown.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.