Crawfish Cakes

Crawfish Cakes
1 cup heavy cream
1 cup crawfish tail meat and any package juices
1 teaspoon Creole mustard
2 tablespoons plus 1 teaspoon blackened seasoning, divided
1 tablespoon softened butter
2 tablespoons olive oil
2 tablespoons chopped green onion, plus extra for garnish
1 tablespoon chopped green bell pepper
1 tablespoon chopped red bell pepper
2 teaspoons chopped garlic
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1/4 cup fresh grated Parmesan cheese
1 egg
1/2 cup fresh bread crumbs
Flour, for dusting
Olive oil for frying
Allow crawfish and package juices to sit in heavy cream for 1 hour. Strain crawfish and set aside; reserve cream.
Put the reserved cream in a skillet over high heat. Add the mustard, 1 teaspoon blackened seasoning and butter. Once butter melts remove from heat and garnish with chopped green onions. Keep warm while making the cakes.
Heat 2 tablespoons olive oil in small skillet. Add green onion, green and red peppers and garlic; heat for 1 minute. Add reserved crawfish tail meat, Worcestershire, hot pepper sauce and 2 tablespoons blackened seasoning. Cook 2 to 3 minutes and remove from heat.
Place all ingredients into a small bowl. Add the Parmesan, egg and bread crumbs. Mix thoroughly. Divide into four portions. Shape into ovals or rounds. Dust lightly with flour.
Heat skillet over high heat and pour in about 1/4 cup olive oil. Add the crawfish cakes and fry until golden brown, about 2 minutes per side.
To serve, place each crawfish cake onto a plate with 1/4 cup of warm Crawfish Cream.
Serves four.
Chef John Vogelmeier, Crawdaddy Bayou, Wheeling