Lucky leftovers from crawfish boils inspire a myriad of clever dishes. This spicy Louisiana riff on crab cakes strikes the perfect balance between filler and crawfish. Lightly bound with soft breadcrumbs and mayo, these crawfish cakes cook up crisp and golden and tender inside. A creamy sauce cools down the fiery Cajun seasoning. And, might we add, these also make fabulous sliders.

Southern Living
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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Read the full recipe after the video.

Recipe Summary test

total:
40 mins
Servings:
4
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Ingredients

Crawfish Cakes
Cilantro-Lime Cream
Garnish

Directions

Instructions Checklist
  • Prepare the Crawfish Cakes: Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.

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  • Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels.

  • Prepare the Cilantro-Lime Cream: stir together all ingredients in a bowl. Serve alongside or on top of the crawfish cakes and garnish if desired.

Tips

*You can substitute 1 pound frozen cooked crawfish tails, thawed and drained, or 1 pound cooked and peeled shrimp for fresh crawfish, if desired.

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