Description
Delight your taste buds with these Mini Crawfish Cakes with Red Pepper Remoulade, a perfect blend of crispy texture and savory flavor. These bite-sized delicacies are ideal for parties, family gatherings, or as a cozy snack at home. Made with fresh vegetables and aromatic spices, each cake captures the essence of southern cuisine while being easy to prepare in just 30 minutes. Served alongside a creamy red pepper remoulade, they are sure to impress your guests and satisfy your seafood cravings.
Ingredients
Scale
- 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
- ¼ cup vegetable oil (for frying)
- 1 roasted red bell pepper, minced
- 1 cup sour cream
- 1 tbsp chopped fresh basil
- ¼ cup olive oil
Instructions
- In a skillet over medium heat, melt butter and sauté onion until translucent. Add bell peppers and garlic; cook until softened. Let cool.
- In a mixing bowl, whisk lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper flakes, black pepper, and eggs. Stir in cooled veggies and crawfish tails, then fold in panko and cornmeal.
- Shape mixture into 1-ounce patties. Fry in vegetable oil over medium-high heat until golden brown on both sides.
- For the remoulade, blend roasted red bell pepper with sour cream, basil, and olive oil until smooth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Chill the formed cakes for 30 minutes before frying to help them hold their shape. Substitute crawfish with shrimp or crab for a different flavor profile.