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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 bite-sized treat that brings a taste of southern comfort to your table. These crispy seafood cakes are packed with flavor from fresh vegetables and spices, making them perfect for parties, family gatherings, or a cozy dinner at home. The addition of a zesty red pepper remoulade perfectly complements the savory cakes, adding a creamy and tangy finish that is hard to resist. Whether served as an appetizer or a main dish, these mini crawfish cakes will impress your guests and satisfy your cravings for delicious seafood.

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

  1. In a skillet over medium heat, melt the butter and cook onions until translucent.
  2. Add bell peppers and garlic; cook until softened.
  3. In a mixing bowl, combine lemon juice, parsley, mayonnaise, mustard, salt, chives, crushed red pepper, black pepper, and eggs.
  4. Fold in cooled veggies and crawfish tails with panko and cornmeal.
  5. Form the mixture into 1-ounce cakes and flatten slightly.
  6. Heat vegetable oil in a skillet and fry cakes until golden brown on both sides.
  7. For remoulade: blend minced roasted red pepper, sour cream, basil, and olive oil in a food processor until smooth.

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

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