Description
Experience the vibrant flavors of Louisiana with these Mini Crawfish Cakes with Red Pepper Remoulade. These delectable bites feature a crunchy exterior that encases a savory filling made from fresh vegetables and tender crawfish tails. Perfect for a variety of occasions—from parties to cozy family dinners—these mini cakes are sure to be a hit with everyone. Paired with a tangy, homemade red pepper remoulade, they offer a delightful taste sensation that is both satisfying and easy to prepare.
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
- 16 oz package crawfish tails, chopped
- 1 cup panko breadcrumbs
- 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, combine lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Stir in the cooled vegetables and crawfish.
- Mix in panko breadcrumbs and cornmeal gently until just combined. Form into 1-ounce patties.
- Fry patties in hot vegetable oil until golden brown on both sides. Drain on a wire rack.
- For the remoulade, blend roasted red bell pepper, sour cream, basil, and olive oil until smooth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg