Mini Crawfish Cakes with Red Pepper Remoulade

These Mini Crawfish Cakes with Red Pepper Remoulade are a savory, Southern-inspired treat that packs a punch of flavor! Perfectly crisp on the outside with a tender, flavorful center, these bite-sized delights are ideal for parties, gatherings, or just a cozy night in with some finger food. And let’s talk about that remoulade—a smooth, zesty sauce with a touch of basil that complements each bite of crawfish cake like a dream!

Why You’ll Love These Crawfish Cakes

These crawfish cakes are inspired by classic Louisiana flavors, with spices and ingredients that bring warmth and depth to each bite. Here are a few more reasons why this recipe is a must-try:

• Bursting with Flavor: Between the savory crawfish, the aromatic sautéed vegetables, and the Creole mustard, these cakes are loaded with flavor.
• Versatile Appetizer or Main Dish: Serve these as an appetizer at your next party or enjoy a few with a fresh salad for a light yet satisfying meal.
• Easy to Make and Perfect for Meal Prep: You can make the crawfish mixture ahead, making it simple to prepare in batches for events.

Taste and Texture of Crawfish Cakes

These mini crawfish cakes have a delicate, slightly crispy crust thanks to the panko and cornmeal coating, with a soft, juicy center packed with seasoned crawfish. The Red Pepper Remoulade adds a creamy, tangy contrast, making every bite a perfect blend of textures and flavors.

Benefits of Crawfish Cakes

• Rich in Protein: Crawfish is an excellent source of lean protein, making these cakes filling and nutritious.
• Low in Fat: The majority of the fat comes from the healthy oils and minimal butter used for cooking.
• Packed with Vitamins: Thanks to the bell peppers, chives, and parsley, this recipe provides a good dose of vitamins A, C, and K.

Ingredients for Mini Crawfish Cakes with Remoulade

For the 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 the Red Pepper Remoulade

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

Tools You’ll Need

• Large skillet for cooking the crawfish cakes
• Mixing bowls to combine ingredients
• Food processor for the remoulade
• Wire rack for cooling the crawfish cakes after frying
• Spatula for gently mixing and forming cakes

Ingredient Substitutions and Additions

• Seafood Swap: If crawfish isn’t available, you can substitute shrimp or crab for a slightly different flavor profile.
• Spice Level: Adjust the crushed red pepper for more or less heat. A pinch of cayenne pepper can also add a kick.
• Herb Options: Try using fresh dill or cilantro in place of parsley and chives for a fresh twist.

this Recipe

How to Make Mini Crawfish Cakes with Red Pepper Remoulade

For the Crawfish Cakes

1. Cook the Vegetables:
   In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4-6 minutes. Then, add the green and red bell peppers and cook until softened, around 6-8 minutes. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat and let cool slightly.
2. Prepare the Crawfish Mixture:
   In a large mixing bowl, whisk together the lemon juice, parsley, mayonnaise, Creole mustard, salt, chives, crushed red pepper, black pepper, and eggs. Add in the sautéed veggie mixture, chopped crawfish tails, panko, cornmeal, and melted butter. Use a spatula to gently combine everything.
3. Form the Cakes:
   Take about 1 ounce of the crawfish mixture and shape it into a small ball, then flatten it slightly. Repeat with the remaining mixture.
4. Cook the Crawfish Cakes:
   In a large skillet, heat the vegetable oil over medium-high heat. Working in batches, cook the crawfish cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack to cool slightly.

For the Red Pepper Remoulade

1. Blend the Ingredients:
   In a food processor, combine the roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth. Transfer the mixture to a small bowl.
2. Serve and Enjoy!
   Serve the crawfish cakes warm with a dollop of red pepper remoulade on the side or directly on top.

What to Serve with Crawfish Cakes

Pair these crawfish cakes with a few complementary dishes to round out your meal. Here are a few ideas:

• Mixed Green Salad: A simple green salad with a light vinaigrette is a perfect side to balance the richness of the crawfish cakes.
• Corn Salad: A fresh corn salad with cherry tomatoes and basil enhances the flavors of the crawfish.
• Rice Pilaf: Serve the crawfish cakes over rice pilaf or dirty rice for a true Southern experience.

Tips for Perfect Crawfish Cakes

• Chill the Mixture: If the mixture feels too loose or sticky, refrigerate it for 20-30 minutes. This makes it easier to handle and shape.
• Use a Light Hand: Overmixing can make the cakes dense. Gently fold ingredients together for a lighter, tender texture.
• Oil Temperature: Keep the oil at medium-high heat. If it’s too hot, the cakes may burn before cooking through.

Storage Instructions

Refrigerate: Store leftover crawfish cakes in an airtight container in the fridge for up to 3 days.

Freeze: Lay cakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheat: Warm them in a skillet over medium heat until heated through and crispy again. If frozen, thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use canned crawfish for this recipe?
Yes, canned crawfish can work in a pinch, but fresh or frozen crawfish tails are recommended for the best flavor and texture.

How can I make these crawfish cakes gluten-free?
Use gluten-free panko and cornmeal for a completely gluten-free version. Ensure your Creole mustard is also gluten-free.

Can I make the remoulade ahead of time?
Absolutely! The remoulade can be made a day or two in advance and stored in the fridge until you’re ready to serve.

A Tasty Finish

These Mini Crawfish Cakes with Red Pepper Remoulade are a crowd-pleaser, perfect for any occasion. They’re easy to make, packed with flavor, and paired with a sauce that takes each bite to the next level. Whether you’re new to cooking with crawfish or a longtime fan, this recipe is bound to become a favorite in your recipe collection!

Love Crawfish? Try These Recipes:

• Crawfish Cheesecake: A rich, savory cheesecake featuring crawfish that’s ideal for special occasions.
• Cheesy Cajun Crawfish Bread: Loaded with cheese and Cajun spices, this bread is the ultimate crawfish indulgence.
• Baked Stuffed Shrimp Casserole: A hearty, flavorful casserole perfect for a comforting family meal.

If you make these Mini Crawfish Cakes, don’t forget to leave a review! Share your photos with us on Pinterest and tag us so we can see your delicious creations. Happy cooking!

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