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Mini Crawfish Cakes with Red Pepper Remoulade

Mini Crawfish Cakes with Red Pepper Remoulade

Indulge in the delightful flavors of Mini Crawfish Cakes with Red Pepper Remoulade, a perfect dish for any occasion! These golden-brown, crispy cakes are packed with tender crawfish tails and vibrant vegetables, marrying Southern charm with a touch of spice. Whether served as an appetizer or a main dish, they promise to impress your guests and elevate your dining experience. The creamy, zesty remoulade adds an irresistible kick that complements the savory cakes beautifully. Ideal for parties or cozy dinners, this easy-to-make recipe allows for customization to suit your taste preferences. Dive into the rich culinary heritage of Louisiana right from your kitchen!

  • Total Time: 35 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp salt
  • 1 tsp chopped fresh chives
  • 1 tsp crushed red pepper
  • ½ tsp ground black pepper
  • 2 large eggs
  • 1 (16-oz) package crawfish tails, chopped
  • 1 cup panko (Japanese bread crumbs)
  • ⅔ cup cornmeal
  • 3 tbsp melted unsalted butter
  • ¼ cup vegetable oil (for frying)
  • 1 roasted red bell pepper, minced
  • 1 cup sour cream
  • 1 tbsp chopped fresh basil
  • ¼ cup olive oil

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 4–6 minutes. Add green and red bell peppers; cook until softened, about 6–8 minutes. Stir in garlic; cook for another minute. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Add the cooked veggies, chopped crawfish tails, panko breadcrumbs, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into 1-ounce balls and flatten them slightly.
  3. In a large skillet, heat vegetable oil over medium-high heat. Working in batches, cook cakes for 3–4 minutes per side until golden brown and crisp. Remove cakes from skillet and let cool on a wire rack.
  4. In a food processor, combine roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth and transfer to a small bowl.
  5. Serve crawfish cakes warm with a dollop of red pepper remoulade on top for an extra burst of flavor!
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish/Appetizer
  • Method: Frying
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 cake pop (45g)
  • Calories: 120
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: Use fresh ingredients for the best flavor. Let the vegetable mixture cool to maintain cake integrity during cooking. Adjust seasoning levels based on personal preference.