These are very similar to traditional crab cakes found in Maryland and along the Eastern seaboard. The substitution of crawfish tailmeat in place of crabmeat, along with Cajun spices results in a unique dish for your next gathering. The crawfish cakes can be formed into bite sized patties for passed hors d'oeuvres and appetizers, or larger portions can be made for to accompany salads and main dishes. The versatile cakes can be deep fried, pan fried, sautéed, or baked. For variations on final presentation, pair the cakes with a nice Remoulade, Creole mustard or other favorite sauce.
- 2 lbs Louisiana crawfish tails
- 3 eggs, beaten
- 2 tbsp onions, minced
- 4 tbsp lemon juice
- 2 tsp Creole or brown mustard
- 1 tsp salt
- 2 tbsp green onions, minced
- 1 tsp cayenne
- 2 tsp Worcestershire sauce
- 4 tsp of your favorite Creole or Cajun seasoning
- 2 tbsp red bell pepper, minced
- your favorite hot sauce
- 2 cups Japanese bread crumbs (panko), or regular bread crumbs
- 1/4 cup vegetable oil (more if deep frying)
Crawfish Cakes Directions:
In a food processor, combine the crawfish, green onions, red bell pepper and onions. Pulse 2-3 times or until crawfish tails are coarsely chopped.
In a large mixing bowl, whisk together eggs, lemon juice, mustard, Worcestershire sauce, salt, cayenne, Creole or Cajun seasoning. Add your favorite hot sauce to taste, and then combine this mixture with the breadcrumbs.
Depending on the desired portion size, form the mixture into balls and flatten into cakes. The cakes are now ready to cook. If pan frying, or sautéing, add vegetable oil into a medium skillet over medium high heat.
Sauté cakes until golden brown, about 3-5 minutes on each side. If deep frying, heat oil and fry until golden brown. If baking the crawfish cakes, preheat oven to 400°F, place cakes on a cookie sheet, and bake for 15 to 20 minutes or until golden brown. Serve cakes while still hot.
If using an accompanying sauce, the crawfish cakes can be plated in a bed of sauce, drizzled, or served with sauce on the side.