Fish

Cajun Tilapia Cakes with Remoulade - Sandra Lee takes 10 minutes to prepare.

Cajun Tilapia Cakes with Remoulade - Sandra Lee takes 15 minutes to cook.

Cajun Tilapia Cakes with Remoulade - Sandra Lee makes 8 servings.

The ingredients for Cajun Tilapia Cakes with Remoulade - Sandra Lee are:

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

Here is how you make Cajun Tilapia Cakes with Remoulade - Sandra Lee:

Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool. Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper. While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. Serve the catfish cakes with the remoulade. Serving Size: 8 CakesNumber of Servings: 8Recipe submitted by SparkPeople user LISAMONSTER85.

The nutritional information for Cajun Tilapia Cakes with Remoulade - Sandra Lee is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 234.3

• Total Fat: 14.5 g
• Cholesterol: 63.5 mg
• Sodium: 696.2 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.3 g
• Protein: 16.1 g