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: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 43 min

Ingredients

1 lb (450 g) cooked crawfish tails, chopped
1 cup (100 g) panko or plain breadcrumbs (plus extra for dredging)
1 large egg
1 / 4 cup (60 ml) mayonnaise
1 / 4 cup (40 g) finely diced green bell pepper
1 / 4 cup (40 g) finely diced onion
2 tbsp (30 ml) chopped green onion
1 tsp (5 ml) Creole or Cajun seasoning
1 tbsp (15 ml) fresh lemon juice
Vegetable oil for frying, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine chopped crawfish, breadcrumbs, egg, mayonnaise, bell pepper, onion, green onion, Creole seasoning and lemon juice; mix until evenly combined.  
2. Form mixture into small patties (about 8–10) and chill 15–20 minutes to firm.  
3. Dredge each patty lightly in extra breadcrumbs.  
4. Heat 1/4 inch (0.635 cm) oil in a skillet over medium heat; fry patties 3–4 minutes per side until golden brown and heated through.  
5. Drain on paper towels and serve hot with lemon wedges or remoulade.

1. In a bowl combine chopped crawfish, breadcrumbs, egg, mayonnaise, bell pepper, onion, green onion, Creole seasoning and lemon juice; mix until evenly combined.  
2. Form mixture into small patties (about 8–10) and chill 15–20 minutes to firm.  
3. Dredge each patty lightly in extra breadcrumbs.  
4. Heat 1/4 inch oil in a skillet over medium heat; fry patties 3–4 minutes per side until golden brown and heated through.  
5. Drain on paper towels and serve hot with lemon wedges or remoulade.