Best Crawfish Cakes Recipes

SHRIMP AND CRAWFISH CAKES

Steps:

• Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined.
• Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs.
• Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.

CRAWFISH CAKES

Steps:

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
• Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.
• Heat the canola oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

LOUISIANA CRAWFISH CAKES

Steps:

• Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.

CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE

Steps:

• Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
• Set aside and refrigerate.
• Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
• Place in a large mixing bowl.
• Mix remaining ingredients except bread crumbs.
• Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
• Place bread crumbs evenly on a cookie sheet.
• Form about 8 patties and coat them with bread crumbs.
• Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
• Cook for about 2-3 minutes each side until brown and crisp on outside.
• Serve with red pepper sauce.

CRAWFISH CAKES WITH LEMON BUTTER SAUCE

Steps:

• To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
• Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
• Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
• Form into 8 round cakes of about 1/2 cup each.
• Dust with flour.
• Heat olive oil in a skillet and cook cakes until golden on each side.
• For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
• Lower heat and whisk in butter a tablespoon at a time.
• To serve, ladle a little sauce on warmed salad plates; place two cakes on each.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

CRAWFISH CAKES WITH CRAWFISH CREAM

Steps:

• Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and use your hands to coat thoroughly.
• In a medium skillet over high heat, combine the seasoned crawfish, green onions, Worcestershire, and hot pepper sauce and cook for 1 minute. Stir in the cream, bring to a boil and cook for 4 minutes, still over high heat. Add the butter and whisk gently until thoroughly incorporated, for about another minute. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 1 day. Reheat over lowest heat. Set aside.
• Crawfish Cakes: Heat 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add the onions, green and red peppers, and garlic and sautÈ for 30 seconds. Add the crawfish tails, 2 teaspoons Creole Seasoning, salt, Worcestershire, and hot pepper sauce, and sautÈ for 1 1/2 minutes, occasionally shaking the skillet. Remove from the heat and pour the contents of the skillet into a bowl.
• To the crawfish mixture add the Parmesan, 1 teaspoon Creole Seasoning, 1 egg, and 1/2 cup of the bread crumbs. Using your hands, divide the mixture into 4 equal parts, and shape into cakes approximately 3 inches across by 1/2 inch high.
• In a small bowl combine the flour with 2 teaspoons Creole Seasoning. In another bowl whisk together the remaining egg with the milk. In a shallow bowl combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning.
• Heat the remaining 1/4 cup oil in a large clean skillet over high heat. Dip each crawfish cake into the flour mixture, then the egg mixture, then the bread crumbs. When the oil is hot, add the cakes and fry them until brown, for about 2 minutes on each side. Drain on paper towels.
• To serve, place 1 crawfish cake on each of 4 plates and top with 1/2 cup of the Crawfish Cream. Garnish with chopped green onions and Creole Seasoning.

CRAWFISH AND CORN CAKES

Steps:

• Heat the 2 tablespoons oil in a medium heavy skillet over medium-high heat. Add the corn, crawfish, shallots, garlic, salt, and cayenne and cook, stirring often, to heat through and blend the flavors, about 5 minutes. Remove from the heat and let cool. Beat the eggs in a large mixing bowl. Add the milk, cornmeal, flour, masa harina, baking powder, and Essence and mix well. Stir in the crawfish mixture and mix well. Heat about 2 tablespoons of the remaining olive oil in a medium heavy skillet over medium-high heat. In batches, drop tablespoons of the batter into the skillet and cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain. Serve warm, topping each cake with a spoonful of sour cream and some sliced smoked salmon and caviar, if you wish.

CRAWFISH CAKES WITH CAJUN AIOLI

Steps:

• To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice. Cover and refrigerate until needed.
• To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat; set liquid aside in a medium bowl. Squeeze as much additional liquid from the crawfish meat as possible; add to the bowl. (You will need 2 tablespoons liquid.).
• Beat 1 egg in a large bowl. Add crawfish meat, bell peppers, onion, 1/4 cup flour, bread crumbs, Cajun seasoning, mustard and cilantro; mix gently but thoroughly. Form into 8 cakes, each about 1 inch thick and 2 to 3 inches in diameter.
• Divide the remaining 1 cup flour between 2 shallow bowls. Whisk together the remaining 2 eggs and 2 tablespoons liquid from the crawfish in a third bowl.
• Coat both sides of each cake in flour, then in egg wash, then in flour from the second bowl.
• Heat oil in a medium frying pan over medium-high heat. Add cakes to pan, working in batches if necessary; cook until golden brown on both sides, about 2 - 3 minutes per side.
• Drizzle aioli over the crawfish cakes and serve.

CRAWFISH CAKES WITH LEMON BUTTER SAUCE

Steps:

• To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
• Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
• Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
• Form into 8 round cakes of about 1/2 cup each.
• Dust with flour.
• Heat olive oil in a skillet and cook cakes until golden on each side.
• For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
• Lower heat and whisk in butter a tablespoon at a time.
• To serve, ladle a little sauce on warmed salad plates; place two cakes on each.