Leftover Makeover: Crab Cake Lettuce Wrap

 

When I made the Crab Stuffed Mushrooms I ended up with enough crab mixture leftover to make one good-sized crab cake so instead of making just a crab cake I decided to wrap it in two pieces of crisp romaine lettuce leaves. I also had some homemade tzatziki sauce in the fridge and that created a light, healthy, and creamy finish to this tasty lunch.

Directions

Form the remaining crab mixture into a patty and coat with breadcrumbs. Spray the patty with  parkay butter spray.

To cook the crab cake & serve

Heat a skillet with butter spray and cook the crab cake on medium high heat for 3-4 minutes on each side until golden brown. Fold the cake into the two-romaine lettuce leaves and serve with tzatziki sauce and lemon wedges.

Leftover Makeover: Crawfish “Dressing” Balls

With it being, just my husband and I we usually have leftovers, but I always try to think of another dish that I can turn those leftovers into to give it new life.

I was thinking about what I could do with the rest of the crawfish dressing. Therefore, I took the rest of the onion and celery soup mix out of the fridge and stirred it into the dressing.

After that I got dirty!!!

I mixed it all together and formed the mixture into balls about the size of a cocktail meatball.

Now I was wondering what I could roll them in to give them a nice crunch. I was out of the Zapps chips so I turned to the always-trusty panko breadcrumbs.

Heat some peanut oil and place the crawfish balls into the peanut turning every few minutes until golden brown.

Eat alone or serve with your favorite dipping sauce.

Leftover Makeover: Crawfish “Étouffée” Pasta

So you have some leftover crawfish etouffee and not sure what to do with it. Well I made a huge pot of it and had about a cup and a half left over, but didn’t have any rice left over so I started thinking about what I could do because of course seafood will not go bad in a Cajuns home.

I started looking throughout the kitchen; spot a box of whole-wheat linguini, and thought crawfish “etouffee” pasta. It came out wonderful.

I heated the leftover crawfish etouffee while cooking the pasta when the pasta was al dente; I tossed it with the etouffee and just topped it off with some green onions and grated parmesan cheese. Yum!