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Ingredients
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Crawfish Cakes Ingredients
Remoulade Sauce Ingredients
Method
Crawfish Cakes Directions
- 1
Prepare the Crawfish Mixture
In a large mixing bowl, combine the crawfish tails, panko breadcrumbs, chopped green onions, diced red bell pepper, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Using your hands, shape the mixture into patties about 2-3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the cakes for at least 30 minutes to help them set.
- 4
Cook the Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crawfish cakes. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
Remoulade Sauce Directions
- 5
Prepare the Remoulade
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
- 6
Serve
Serve the crawfish cakes warm with a generous dollop of the remoulade sauce on the side.