How to cook New Orleans crawfish cakes with a vinaigrette

Bring a taste of New Orleans to your table with a wild ramp, mache and asparagus salad topped with crawfish cakes and zesty orange chili vinaigrette. Follow along in this cooking how-to video as Whole Foods Market shows you how to prepare this shellfish dish. The orange and chili vinaigrette add a great flavor to the New Orleans style crawfish cakes.

Ingredients

For the Orange Chili Vinaigrette
1 cup freshly squeezed orange juice
2 tablespoons chopped red onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon chili powder (hot or mild, whichever you prefer)
1 tablespoon red wine vinegar
1/2 cup olive oil
Salt and freshly ground pepper

For the Béchamel (white sauce)
1 cup (2 sticks) butter
1/2 cup unbleached flour
1/2 teaspoon salt
2 cups milk

For the Crawfish Cakes
4 tablespoons butter (1/2 stick)
1/4 cup yellow bell pepper, minced (about 1/2 a pepper)
1/4 cup red bell pepper, minced (about 1/2 a pepper)
1/4 cup wild ramps, chopped (or 1 bunch green onions)
1 clove garlic, minced
1 pound crawfish tails, thawed and peeled (available in frozen seafood section)
2 large egg yolks, whisked together
2 cups bread crumbs, divided
Salt and freshly ground pepper
10 cups mache or mixed greens
8 raw asparagus spears, shaved using a vegetable peeler