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.
How to Make It
Step 1
Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.
Step 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, and serve with Cilantro-Lime Cream. Garnish, if desired.
Step 3
* 1 pound frozen cooked crawfish tails, thawed and rained, may be substituted.
Recipe Revival: Southern Classics Reinvented for Modern Cooksthis link opens in a new tab (2016; Time Inc. Books)
