Description
Mini Crawfish Cakes with Red Pepper Remoulade are a delightful treat that brings the flavors of Louisiana right to your table. These crispy, golden bites combine tender crawfish tails with fresh vegetables and zesty seasonings, delivering a burst of flavor in every mouthful. Perfect for parties, family gatherings, or a cozy night in, these mini cakes are sure to impress both guests and family members alike. The accompanying red pepper remoulade adds a creamy, tangy kick that elevates this dish from ordinary to extraordinary. Easy to prepare and versatile in serving options, you’ll want to make these savory seafood snacks time and again.
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 breadcrumbs
- 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
- In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 4–6 minutes. Next, add the green and red bell peppers and cook until softened, about 6–8 minutes. Stir in the garlic for 1 minute. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Add the cooled veggies along with chopped crawfish, panko, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into 1-ounce balls and flatten slightly.
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook cakes for 3–4 minutes per side until golden brown and crisp. Remove them from the skillet and let cool on a wire rack.
- In a food processor, combine roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth and transfer to a small bowl.
- Serve your Mini Crawfish Cakes warm with a dollop of red pepper remoulade on top or on the side for dipping!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg