Recipe: Louisianna Crawfish Cakes

Last night, I wanted to do something different for dinner. I did a little bit of research on crawfish cakes and blended a few recipes to come up with the following. I did use Louisianna crawfish, as apposed to imported mudbugs from China…at about a 1.5X premium in cost.

1lb Crawfish Tails
1 Bunch Green Onions, Thinly Sliced
3 Cloves Garlic, Finely Minced
1/2 Medium Red Bell Pepper, Small Dice
1 Meyer Lemon, Juiced and Zested
1 1/2 TBS Tony Chachere’s Creole Seasoning
1 Cup Panko Bread Crumbs +/-
2 Whole Eggs
1 TBS Mayonnaise, Homemade
Extra Bread Crumbs as Needed
Clafified Butter as Needed
Grapeseed Oil as Needed

  1. Thaw the package of tail meat and place the tails in a fine mesh strainer to collect as much liquid as possible from the crawfish.
  2. In a medium saute pan, heat the clarified butter and sweat the onions and bell pepper over medium-low heat. When softened, add the garlic.
  3. When garlic is fragrant, add the lemon juice, zest and reserved crawfish liquid. Raise heat to medium-high and allow the liquid to reduce. Set aside and allow mixture to cool.
  4. In a large mixing bowl, beat the eggs. Add the mayo and Creole seasoning and mix well.
  5. When the veggies have cooled, add them to the egg mixture and fold in with a wooden spoon.
  6. Add the crawfish tails and fold in.
  7. Slowly add the bread until all the liquid is adsorbed and you get a good semi-solid consistency. This is all about feel for me, so it may take some experimenting.
  8. Place mixture, covered, into the fridge for a couple of hours to firm up.
  9. Divide the mixture into four even portions and form the cakes as you see fit. I made mine about and inch thick.
  10. Coat both sides of cakes with panko and place onto a parchment lined baking sheet. Place the finished cakes back into the fridge for an hour or so.
  11. In a large skillet or saute pan, heat equal parts grapeseed oil and clarified butter over medium-high heat.
  12. When hot, place the cakes directly from the fridge into the fat. Allow to cook for approximately 6 minutes and then flip for another 6 minutes. Of course this is just an estimate based on range temp and cake thickness.

I served mine without any sauce of any kind along with some steamed broccoli. Very happy with the first attempt. Next time, I will add some form of hot sauce to get the spice level up a bit.


Did you have to clean UM… Tails/lb ?

Just curious…


Paul, this was a frozen pound of tail that had already been cleaned. Cost was $16 for the pound.

Pics Tex?

Kinda of bad pic from my camera: