Makes 32 patties • Large skillet • Large deep cast-iron skillet
1 stick (1/4 pound) butter
2 white onions, diced
1/4 cup sliced green onions or scallions
1 bell pepper, diced
2 celery stalks, diced
8 garlic cloves, finely chopped
1/4 cup dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried basil
2 or 3 dashes Louisiana hot sauce
Salt and black pepper
1 pound lump crabmeat, cleaned
1 pound cooked crawfish tail meat, thawed if frozen
2 large eggs
About 11/2 cups Italian-style bread crumbs
2/3 cup all-purpose flour
Peanut oil, for frying
1. In the large skillet, melt the butter over medium heat. Add the white onions, green onions, bell pepper, and celery and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
2. Stir in the garlic, parsley, thyme, basil, and hot sauce. Transfer to a large bowl and season with salt and pepper. Add the crabmeat, crawfish tails, and eggs and mix well. Stir in enough bread crumbs to hold the mixture together. Make 32 small patties (1/4 cup each) and roll them in the flour.
3. Fill the deep skillet about halfway with oil. Heat the oil to 350°F over medium heat. (Drop a pinch of flour in the oil to check the temperature. The flour will sizzle when it’s ready.)
4. Working in batches if necessary, carefully add the patties to the oil and cook until golden brown, 3 to 5 minutes. Drain on paper towels.
A Note from Miss Kay
Phil is the best at cooking these delicious treats. He usually cooks them as an appetizer, but we could all eat them for our meal!