Jul 14 2026
Restaurants›Ruffino's On The River›Crawfish Cakes Recipe

Crawfish Cakes Recipe

Inspired by Ruffino's On The River
Time1h 30m
Serves4

Roasted corn and tomato salsa, Tarragon citrus cream sauce, pickled sweet peppers

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Ingredients

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Crawfish Cakes

Roasted Corn and Tomato Salsa

Tarragon Citrus Cream Sauce

Pickled Sweet Peppers

Method

Crawfish Cakes

  1. 1

    Prepare the Crawfish Mixture

    In a large mixing bowl, combine the crawfish tails, roasted corn, bread crumbs, chopped green onions, eggs, mayonnaise, Old Bay seasoning, salt, and black pepper. Mix until well combined.

  2. 2

    Form the Cakes

    Using your hands, form the mixture into patties about 2 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.

  3. 3

    Chill

    Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while frying.

  4. 4

    Fry the Cakes

    Heat oil in a skillet over medium heat. Once hot, carefully add the crawfish cakes. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.

Roasted Corn and Tomato Salsa

  1. 5

    Prepare the Salsa

    In a bowl, combine the corn, halved cherry tomatoes, chopped red onion, cilantro, lime juice, salt, and black pepper. Stir gently to combine.

  2. 6

    Taste and Adjust

    Taste the salsa and adjust seasoning as needed. Set aside to let the flavors meld.

Tarragon Citrus Cream Sauce

  1. 7

    Mix the Sauce

    In a bowl, whisk together the sour cream, chopped tarragon, lemon juice, orange juice, salt, and black pepper until smooth and well combined.

Pickled Sweet Peppers

  1. 8

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

  2. 9

    Pickle the Peppers

    Place sliced sweet bell peppers in a jar and pour the hot pickling brine over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

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