Mini Crawfish Cakes With Remoulade

Crawfish Cakes

Make the most of your mudbugs with these delicious crawfish cakes.

Mini Crawfish Cakes With Remoulade
Yields 40
A tasty addition to your appetizer lineup.
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  1. 2 tablespoons unsalted butter
  2. 1 cup chopped onion
  3. 1/2 cup chopped green bell pepper
  4. 1/2 cup chopped red bell pepper
  5. 2 cloves garlic, minced
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon chopped fresh parsley
  8. 1 tablespoon mayonnaise
  9. 1 tablespoon Creole mustard
  10. 1 teaspoons salt
  11. 1 teaspoon chopped fresh chives
  12. 1 teaspoon crushed red pepper
  13. 1/2 teaspoon ground black pepper
  14. 2 large eggs
  15. 1 (16-ounce) package crawfish tails, chopped
  16. 1 cup Japanese bread crumbs (panko)
  17. 2/3 cup cornmeal
  18. 3 tablespoons melted unsalted butter
  19. 1 roasted red bell pepper, minced
  20. 1 cup sour cream
  21. 1 tablespoon chopped fresh basil
  22. 1/4 cup olive oil
  23. 3 tablespoons vegetable oil
  1. In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell peppers, and cook until soft, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove from heat, and reserve.
  2. In a large bowl, add lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Whisk to combine. Add reserved onion mixture, crawfish, bread crumbs, cornmeal, and melted butter. Gently combine with a rubber spatula. Using a 1-ounce spring-loaded scoop, form crawfish mixture into balls, then slightly flatten.
  3. In the bowl of a food processor, combine red pepper, sour cream, basil, and olive oil. Pulse until combined and transfer to a small bowl. Set aside.
  4. In a large skillet, heat 3 tablespoons oil over medium to medium-high heat. Working in batches, cook cakes 3 to 4 minutes, until golden brown and beginning to crisp. Using a fish spatula, flip cakes, and cook 2 to 3 minutes more. Remove from heat, and let cool on a wire rack. Serve with reserved red pepper remoulade.
Louisiana Cookin


  1. I’m making the crawfish cakes but confused. You have listed step 3 then it ends with set aside but never mentioned again. I’m assuming this is the remolaude sauce? that goes on top.


    • In the original recipe, we added a bit extra salt and pepper to the remoulade but decided that it wasn’t necessary. The recipe has been updated. Thanks for commenting!

  2. These were delicious! I made them exactly as written except used a 1/3 cup measuring cup to make 12 “dinner size” cakes instead of apps. Husband loved them! A keeper.

    • We think you would have acceptable results making these ahead and reheating, but the crunchy parts will never be quite as good as they are when they’re fresh. The best option would be to prepare and shape the crawfish cake mixture (and sauce) the day before, cover and refrigerate them, and then cook them just before serving.


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