Ingredients
Scale
For the Mini Crawfish Cakes:
- 1 lb crawfish tails (fresh or thawed if using frozen)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup cornmeal
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for spice)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- Vegetable oil, for frying
For the Red Pepper Remoulade:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tbsp lemon juice
- 1 tbsp red pepper (roasted or jarred)
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Crawfish Cakes:
In a large bowl, combine the crawfish tails, breadcrumbs, cornmeal, green onions, red bell pepper, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix gently to combine. - Bind the Mixture:
Add the egg, Worcestershire sauce, and fresh parsley to the crawfish mixture. Stir gently until everything is evenly mixed. Be careful not to overmix, as this will affect the texture of the cakes. - Shape the Cakes:
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Place them on a baking sheet or plate. If you find the mixture too sticky, you can lightly wet your hands with water. - Chill the Cakes:
Refrigerate the patties for at least 30 minutes to help them firm up. This will prevent them from falling apart during frying. - Make the Remoulade:
While the cakes are chilling, prepare the remoulade. In a small bowl, combine mayonnaise, Dijon mustard, ketchup, lemon juice, red pepper, hot sauce (if using), garlic powder, salt, and pepper. Stir until smooth and well-combined. Adjust seasoning to taste. - Fry the Cakes:
Heat vegetable oil in a large skillet over medium heat. When the oil is hot, carefully place the crawfish cakes into the skillet. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Do not overcrowd the skillet—fry in batches if necessary. - Drain and Serve:
Remove the cakes from the skillet and drain them on a paper towel-lined plate. Serve immediately with a side of red pepper remoulade for dipping. - Enjoy!
Enjoy your mini crawfish cakes with remoulade as appetizers, snacks, or even as a main dish alongside your favorite sides!