Appetizer: United States – Crawfish Cakes
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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 (5 ml) Creole seasoning, to taste Vegetable oil or butter for frying Lemon wedges and remoulade for serving
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (5.08 to 7.62 cm)) 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.
Show original 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.
Per serving | Servings: 8
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.