Mini crawfish cakes with remoulade make for an irresistible appetizer or main dish. They’re crispy on the outside, tender on the inside, and bursting with flavor. Here’s a simple and delicious recipe to make them:
Mini Crawfish Cakes with Remoulade
For the Crawfish Cakes:
Ingredients:
- 1 lb crawfish tails, thawed and drained if using frozen (or fresh if available)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (or green onions)
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 2 tablespoons olive oil (or vegetable oil) for frying
For the Remoulade Sauce:
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
1. Make the Crawfish Cakes:
- In a large bowl, combine the crawfish tails, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley (or green onions), Old Bay seasoning, garlic powder, cayenne pepper (if using), and a pinch of salt and pepper.
- Gently mix everything together until well combined. Be careful not to overmix, as you want the cakes to stay tender.
- Form the mixture into small patties, about 1.5 to 2 inches in diameter. You should get around 10-12 mini cakes, depending on size.
2. Fry the Crawfish Cakes:
- Heat the oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the crawfish cakes to the pan in batches.
- Cook each side for about 3-4 minutes until they are golden brown and crispy. Use a spatula to gently flip them. Once cooked, transfer them to a paper towel-lined plate to drain excess oil.
3. Make the Remoulade Sauce:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, garlic powder, parsley, cayenne (if using), and a pinch of salt and pepper.
- Taste and adjust seasonings as needed (more hot sauce for heat, more lemon for tanginess, etc.).
4. Serve:
- Serve the mini crawfish cakes warm with the remoulade sauce on the side for dipping or drizzle it over the cakes. Garnish with extra parsley or green onions if desired.
These mini crawfish cakes are perfect for parties or a casual dinner. The crispy texture combined with the creamy, tangy remoulade makes for a delicious bite!