Appetizer: United States – Crawfish Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 43 min

Ingredients

1 lb / 450 g cooked crawfish tails, roughly chopped
1 cup (120 g) fine breadcrumbs or crushed saltines
2 eggs, lightly beaten
1 / 2 cup (80 g) finely chopped onion
1 / 4 cup (30 g) finely chopped green bell pepper
1 / 4 cup (30 g) finely chopped celery
2 tbsp (30 ml) mayonnaise
1 tsp Creole seasoning, to taste
Vegetable oil or butter for frying
Lemon wedges and remoulade for serving

Instructions

1. Sauté onion, bell pepper and celery briefly until softened; cool slightly.
2. In a bowl combine crawfish, sautéed vegetables, breadcrumbs, eggs, mayonnaise and Creole seasoning; mix until it holds together.
3. Form into small patties (2–3 inches) and chill 15–20 minutes to firm up.
4. Pan-fry in hot oil or butter 3–4 minutes per side until golden brown and cooked through.
5. Drain on paper towels and serve hot with remoulade and lemon wedges.