Crawfish Cake Stuffed Mushrooms x Lemon Pepper Cream Sauce

1 lb crawfish tails

18-20 Baby Bella Mushrooms

½ Cup Almond Flour (Low Carb) or 1/2 Cup Panko Italian Herb Bread Crumbs (Traditional)

¼ Cup Bell Peppers (Minced)

¼ Cup Yellow Onion (Minced)

¼ Cup Celery Stalk (Minced)

¼ Cup Fresh Parsley (Chopped)

3 Tbs Mayonnaise

½ Tbs Worcestershire Sauce

1-2 Tbs Crawfish Boil (Dry) or Old Bay Seasoning

2 Tsp Dijon

2 Tsp Cajun Seasoning

1 Tsp Garlic Powder

1 Tsp Onion Powder

Juice of 1 Lemon

1 Egg

Olive Oil

Instructions:

1.       In a large skillet add 1 Tbs of Olive oil and turn to medium heat. Season crawfish with crawfish boil.  Sautee crawfish, bell peppers, onions, garlic, and celery for 8-10 minutes, or until vegetables have softened. Set aside

2.       In a mixing bowl, whisk eggs, mayo, Worcestershire, Dijon, lemon juice, and remaning seasonings

3.       Add the cooled crawfish mix, panko/flour, and parsley to the dressing and mix well. Allow this mixture to rest in the fridge for 30 minutes.

4.       Stuff Mushroom caps with mixture and bake on 375 for 20-25 minutes are until mushrooms have become tender. Garnish with parsley and serve.

*When using flour or breadcrumbs, if the mixture is too lose add a small amount until desired consistency is reached.

Here’s a link to the recipe for the Lemon Pepper Cream Sauce