Cajun Crawfish Cakes

I have had a hankering for seafood like you wouldn’t believe!  I also have been wanting to do a spicy crawfish boil…so naturally I combined the two!  You have the traditional crabcakes, but this version is amped the heck up with Cajun spices, real crawfish and a spicy sauce over a southern, savory rice.  It’s damn good!  I hope y’all enjoy as much as we did!

The Starting Lineup

  • 1lb crawfish tails
  • 2 eggs (or one extra large)
  • 5 Tbsp butter, divided (2 Tbsp/3 Tbsp melted)
  • 1 medium onion, diced
  • 1/2 cup red bell pepper, diced 
  • 1/2 cup green bell pepper, diced 
  • 1/3 cup green onions, diced
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 cup Panko breadcrumbs
  • 3/4 cup cornmeal
  • 1 Tbsp mayonnaise 
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper
  • 2 Tbsp Old Bay Seasoning 
  • 3 Tbsp vegetable oil   

You know the drill…prep your veggies!! 

 In a large skillet over medium heat, sauté the onion in the 2 Tbsp butter for 5-6 minutes.  Once softened, add in the red and green bell peppers.  Sauté for another 5-6 minutes.  Lastly, toss in the minced garlic.  Cook for 1 more minute and take thepan off heat allowing to cool down. 

 

While the veggie mix is cooling down, we’ll start the Cajun Crawfish Cake mix!  

In a large bowl, add in the mayonnaise, creole mustard, lemon juice, green onions, salt, ground pepper, crushed red pepper and Old Bay seasoning.  Taste 🙂

Next add in your eggs and whisk to combine.  Finally, add in the Panko, cornmeal, the cooled veggie mixture, the 3 Tbsp melted butter and that delightful crawfish!  Gently fold together with a rubber spatula. 

  

 

In the same skillet that I cooked the veggies in, I added 3 Tbsp of vegetable oil and heated to med/med-high (depending on your skillet). 

With an ice scream scoop, I formed the crawfish mixture into balls and then with my hand a gently formed into a patty shape.  I cooked about three patties at a time.  Do not overcrowd the pan. 

   

Cook the crawfish cakes for about 4 minutes (golden brown) on one side, CAREFULLY flip with a thin spatula and cook for another 2-3 minutes.  Transfer to a serving dish as they finish.

I prefer to serve ours over a southern yellow rice and drizzle the Cajun Crawfish Cakes with a spicy remoulade sauce and extra chopped green onions!  Delish!!!   

*EASY REMOULADE SAUCE

  • 1/2 cup mayonnaise  
  • 1 Tbsp horseradish 
  • 1 Tbsp hot sauce (I.e. Crystal)
  • 1 Tbsp Dijon mustard
  • Dash of cayenne 

Whisk all together and done!! 

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