Food and Recipes Recipes 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 19, 2021 Print Share Share Tweet Pin Email 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 Prepare the Crawfish Cakes: Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs. 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. 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. Print