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Mini Crawfish Cakes with Red Pepper Remoulade

Mini Crawfish Cakes with Red Pepper Remoulade
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Mini Crawfish Cakes with Red Pepper Remoulade are a delightful fusion of Louisiana flavors that transform any meal into a festive occasion. These crispy cakes, made with fresh ingredients and a medley of spices, offer a satisfying crunch and a burst of flavor in every bite. Paired with a creamy and tangy red pepper remoulade, they’re perfect for serving as appetizers at parties or as a light main dish for family dinners.

Ingredients

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  • 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)
  • 1 roasted red bell pepper, minced
  • 1 cup sour cream
  • 1 tbsp chopped fresh basil
  • ¼ cup olive oil

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 4–6 minutes. Then add green and red bell peppers; cook until softened, about 6–8 minutes. Stir in garlic and cook for 1 minute. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Add in the cooked veggies along with chopped crawfish, panko, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into 1-ounce balls and flatten them slightly.
  3. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook cakes for about 3–4 minutes on each side until golden brown and crisp. Remove from skillet and let cool on a wire rack.
  4. In a food processor, combine roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth. Transfer to a small bowl.
  5. Serve the warm crawfish cakes with a generous dollop of red pepper remoulade on top.

Nutrition

Find it online: https://dishesbyleila.com/mini-crawfish-cakes-with-red-pepper-remoulade/