For Crawfish Cakes

1. Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 4-6 minutes. Add green and red bell peppers and cook until softened, about 6-8 minutes. Add garlic and cook for 1 minute. Remove from heat and let cool slightly.
2. Prepare the Crawfish Mixture: In a large mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Add the cooked veggies, chopped crawfish, panko, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into 1-ounce balls and flatten slightly.
3. 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

1. Blend Ingredients: In a food processor, combine roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth and transfer to a small bowl.
2. Serve: Serve crawfish cakes warm with a dollop of red pepper remoulade.