Craig’s Crawfish And Crab Cakes Recipe
A rich blend of Crab and regional Crawfish lightly breaded, fried, and topped with White Remoulade
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Ingredients
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Crawfish and Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large mixing bowl, combine the crawfish tails, crab meat, breadcrumbs, chopped green onions, minced garlic, mayonnaise, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Form the Cakes
Add the egg to the mixture and mix gently. Form the mixture into patties, about 2 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and refrigerate the patties for at least 30 minutes to help them hold their shape while frying.
- 4
Fry the Cakes
Heat oil in a deep skillet over medium-high heat. Once the oil is hot, carefully place the patties in the oil, frying them in batches if necessary. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from the oil and place on paper towels to drain excess oil.
- 5
Serve
Serve the crawfish and crab cakes hot, topped with white remoulade sauce.
