Mini Crawfish Cakes with Remoulade
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 120 per cake
Yields: 40 cakes
INGREDIENTS
For Crawfish Cakes
◻ 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 (Japanese bread crumbs)
◻ ⅔ cup cornmeal
◻ 3 tbsp melted unsalted butter
◻ ¼ cup vegetable oil (for frying)
For Red Pepper Remoulade
◻ 1 roasted red bell pepper, minced
◻ 1 cup sour cream
◻ 1 tbsp chopped fresh basil
◻ ¼ cup olive oil
INSTRUCTIONS
For Crawfish Cakes
Cook Veggies: In a large skillet over medium heat, melt butter. Add onion and cook until translucent, about 4-6 minutes. Add green and red bell peppers, cooking until softened, about 6-8 minutes. Add garlic and cook for 1 minute. Remove from heat and let cool slightly.
Prepare Crawfish Mixture: In a large bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Add the reserved veggie mixture, chopped crawfish, panko, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into small 1-ounce balls and flatten slightly.
Cook Crawfish Cakes: In a large skillet, heat vegetable oil over medium-high heat. Working in batches, cook cakes for 3-4 minutes per side until golden brown and crisp. Remove and let cool on a wire rack.
For Red Pepper Remoulade
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 the crawfish cakes warm with a dollop of red pepper remoulade. Enjoy!
