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    • Crayfish Au Gratin

    Mark Sharron
    Easy
    30 minutes
    6
    Amount Per Serving: Calories 180; Fat 10g; Carbs 11g; Cholesterol 265mg; Sugars 1g; Fibre 0g; Protein 9g; Sodium 1.93g
    This dish is honestly so decadent. It's perfect for a meal of this sort, like a fancy dinner party, or if you want something to bring to a holiday function.
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    Ingredients

    • 1 pound crayfish tails
    • 1/4 pound butter
    • 1/4 cup diced onions
    • 1/4 cup diced celery
    • 1/4 cup red bell pepper, chopped
    • 1/4 cup yellow bell pepper, chopped
    • 1 tablespoon garlic, finely chopped
    • 2 tablespoons flour
    • 2 cups heavy whipping cream
    • 1-ounce dry white wine
    • 1 tablespoon lemon juice
    • A dash of hot sauce
    • 3/4 cup grated cheddar cheese
    • Salt and cracked black pepper to taste
    • 1/4 cup green onions, thinly sliced
    • 1/4 cup parsley, roughly chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Lightly oil baking dish. Place the crayfish mix in the dish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Sprinkle the green onions and parsley.
    • Bake for about 15 to 20 minutes.
    • Serving Suggestions: Serve with lemon wedges for garnishing.