Crawfish Cakes

Total Time:
40 Mins
Yield:
Makes 4 to 6 servings
By Southern Living

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.

Ingredients

  • 1 pound crawfish tails, cooked and peeled
  • 3 cups soft breadcrumbs
  • 1/2 cup mayonnaise
  • 1/2 cup green onions, chopped
  • 2 garlic cloves, pressed
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon ground red pepper
  • 1 large egg, lightly beaten
  • 3 tablespoons vegetable oil
  • Garnish: fresh cilantro sprigs, crawfish tails

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)

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