Crawfish Cakes

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.

Total Time:
40 mins
Servings:
4

Ingredients

Crawfish Cakes

  • 1 pound crawfish tails, cooked and peeled*

  • 3 cups soft breadcrumbs

  • ½ cup mayonnaise

  • ½ cup green onions, chopped

  • 2 garlic cloves, pressed

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Cajun seasoning

  • ¼ teaspoon ground red pepper

  • 1 large egg, lightly beaten

  • 3 tablespoons vegetable oil

Cilantro-Lime Cream

  • ½ cup sour cream

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon lime juice

  • ¼ teaspoon table salt

Garnish

  • fresh cilantro leaves

  • crawfish tails

  • lemon wedges

Directions

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

  2. 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.

  3. 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.

    Crawfish Cakes
    Southern Living

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

Related Articles