Zesty Mini Crawfish Cakes With Red Pepper Remoulade Recipe

Crafting these mini crawfish cakes with red pepper remoulade brings pure coastal magic to your kitchen.

Small bites pack intense seafood flavor and creamy complexity.

Louisiana’s culinary traditions shine through each delicate morsel.

Subtle spices dance alongside sweet crawfish meat, creating an irresistible appetizer.

Fresh ingredients matter most when preparing these delectable little cakes.

Crunchy exterior and tender interior promise a memorable taste experience.

Mini Crawfish Cakes with Just the Right Kick of Remoulade

• Quick and Easy Prep: Whip up these delightful mini crawfish cakes with minimal kitchen skills, perfect for home cooks of all levels who want a delicious seafood appetizer.
• Crowd-Pleasing Flavor Explosion: Packed with zesty bell peppers, fresh herbs, and tender crawfish, these bite-sized cakes deliver a mouthwatering combination that'll impress guests at parties or family gatherings.
• Versatile Entertaining Superstar: Serve as an elegant appetizer, game day snack, or light main course that works brilliantly for casual get-togethers, potlucks, or sophisticated dinner parties.
• Texture Perfection: Crispy golden exterior meets a soft, flavorful interior, creating an irresistible contrast that makes these mini cakes impossible to resist and sure to become a repeat request.

Mini Crawfish Cakes Pantry Musts

Main Ingredients:

• Crawfish: Fresh and sweet Louisiana seafood for the core of the recipe.

• Onion, Green Bell Pepper, Red Bell Pepper: Aromatic and colorful base for flavor.
• Garlic: Adds depth and sharpness to the mixture.

• Eggs: Help bind the cakes together.
• Panko, Cornmeal: Create a crispy exterior with light texture.
• Butter, Vegetable Oil: Provide richness and help with cooking.

• Lemon Juice, Parsley, Chives: Bright and fresh herbal notes.
• Mayonnaise, Mustard: Creamy and tangy base for moisture.
• Salt, Black Pepper, Red Pepper: Balanced seasoning for depth.
• Butter: Adds richness to the mixture.

Frying Mini Crawfish Cakes with Red Pepper Remoulade

Step 1: Sauté Aromatic Vegetables

Heat butter in a large skillet over medium heat. Add onions and cook until they become soft and translucent. Toss in green and red bell peppers, letting them soften and develop flavor. Sprinkle garlic into the pan and cook briefly until fragrant. Transfer the vegetable mixture to a plate and allow it to cool slightly.

Step 2: Create Flavorful Crawfish Mixture

• Lemon juice
• Fresh parsley
• Mayonnaise
• Mustard
• Salt
• Chives
• Red pepper
• Black pepper
• Eggs

Fold in the cooled vegetables, chopped crawfish, panko breadcrumbs, cornmeal, and melted butter. Use a rubber spatula to gently combine ingredients. Shape the mixture into small patties by rolling into balls and then slightly flattening.

Step 3: Crisp Crawfish Cakes

Pour vegetable oil into a large skillet and heat over medium-high temperature. Carefully place crawfish cakes into the hot oil, cooking in batches. Fry each side for 3-4 minutes until they turn golden brown and develop a crispy exterior. Transfer cooked cakes to a wire rack to drain excess oil.

Crawfish Cake Tips That Crisp Just Right

• Master Crispiness Technique: Pat crawfish mixture gently when forming cakes to ensure even browning and prevent falling apart during cooking.
• Prevent Crumbling Trick: Use cold ingredients and chill mixture for 30 minutes before forming cakes to help them hold together perfectly.
• Temperature Control Hack: Maintain medium-high heat for golden exterior and fully cooked interior, avoiding burning or undercooking the delicate crawfish cakes.
• Panko Breadcrumb Secret: Lightly toast panko beforehand for extra crunch and deeper flavor profile in your mini crawfish cakes.
• Gluten-Free Adaptation Tip: Substitute panko with gluten-free breadcrumbs or almond flour to make the recipe suitable for those with wheat sensitivities.

Chill and Reheat Mini Crawfish Cakes Without Drying

• Store leftover crawfish cakes in an airtight container for up to 3 days, placing parchment paper between layers to prevent sticking.
• Wrap individual cakes tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 1 month to maintain optimal texture and flavor.
• Preheat oven to 375°F. Arrange cakes on a baking sheet, cover with foil to prevent drying. Warm for 10-12 minutes until heated through, crisp edges restored.
• Heat a small amount of oil in a non-stick skillet over medium heat. Cook cakes for 2-3 minutes per side, ensuring crispy exterior and warm center without overcooking.

Crawfish Cakes with Remoulade Flavor Matches

• Pair Zesty Sauvignon Blanc: Crisp white wine cuts through the richness of crawfish cakes, with citrus notes complementing the lemon in the recipe.
• Serve Cajun Remoulade Beer: Light, hoppy craft beer from Louisiana matches the spicy red pepper sauce, enhancing the seafood's southern flavor profile.
• Create Creamy Coleslaw Side: Tangy, cool slaw balances the hot, crispy crawfish cakes, providing refreshing contrast to the rich, spiced seafood appetizer.
• Match Sparkling Prosecco: Effervescent bubbly cleanses the palate between bites, its light acidity highlighting the delicate crawfish and buttery texture of the cakes.

Crawfish Cake Mini Appetizer Combos

• Shrimp Cake Variation: Replace crawfish with chopped shrimp for a similar texture and flavor profile. Perfect for seafood lovers seeking a different protein option.
• Crab Cake Substitution: Use lump crab meat instead of crawfish for a classic coastal-style appetizer. Maintains the original recipe's crispy exterior and zesty seasoning.

• Gluten-Free Option: Swap panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Use cornmeal as a binding agent to maintain cake structure.
• Keto-Friendly Version: Replace breadcrumbs with almond flour or crushed pork rinds. Reduce cornmeal amount to lower carbohydrate content while preserving cake's crispy texture.

FAQs

• What ingredients make these crawfish cakes unique?

The combination of crawfish, panko, cornmeal, and a blend of fresh vegetables creates a distinctive texture and flavor profile that sets these mini cakes apart from traditional crab cakes.

• How do I know if the crawfish mixture is the right consistency?

The mixture should hold together easily when formed into balls and slightly flattened. If it seems too wet, add a bit more panko or cornmeal. If too dry, mix in a small amount of additional mayonnaise.

• Can I prepare the crawfish cakes in advance?

Yes, you can form the cakes and refrigerate them for up to 2 hours before cooking. This helps them firm up and makes them easier to handle during frying.

• What's the best way to ensure the crawfish cakes are crispy?

Use medium-high heat and don’t overcrowd the pan. Allow enough space between cakes and cook until golden brown, about 3-4 minutes per side. This ensures a crispy exterior and prevents steaming.

Mini Crawfish Cakes With Red Pepper Remoulade Recipe

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4.6 from 32 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent Mini Crawfish Cakes with Red Pepper Remoulade bring Louisiana’s coastal charm to your table. Crispy golden bites packed with zesty seafood flavor promise a delightful southern culinary experience you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 1 (16-ounces/454 grams) package crawfish tails, chopped
• 2 large eggs
• 1 cup panko (Japanese bread crumbs)
• 2/3 cup cornmeal

Vegetables and Aromatics:

• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh chives

Seasoning and Binding Ingredients:

• 1 tablespoon fresh lemon juice
• 1 tablespoon mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon unsalted butter
• 3 tablespoons melted unsalted butter
• 1/4 cup vegetable oil (for frying)
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper

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Instructions

1. Sauté the aromatic vegetables in melted butter over medium heat until the onions turn translucent and the bell peppers soften, releasing their vibrant flavors and creating a fragrant base for the crawfish cakes.
2. Whisk together the zesty blend of lemon juice, fresh herbs, creamy condiments, and seasonings in a spacious mixing bowl, creating a harmonious flavor profile that will elevate the crawfish mixture.
3. Gently fold the cooked vegetables, tender crawfish meat, crunchy breadcrumbs, and cornmeal into the seasoned mixture, ensuring all ingredients are evenly distributed without overmixing.
4. Shape the mixture into delicate small patties, pressing them lightly to maintain a loose, tender texture that will crisp beautifully when cooked.
5. Heat vegetable oil in a skillet until it shimmers, then carefully place the crawfish cakes into the hot oil, cooking them in batches to prevent overcrowding.
6. Fry the cakes until they develop a golden-brown, crispy exterior, flipping once to ensure even cooking and a perfectly crunchy texture on both sides.
7. Transfer the cooked cakes to a wire rack, allowing excess oil to drain and maintaining their crisp exterior while keeping the interior moist and flavorful.

Notes

• When sautéing vegetables, ensure they’re finely chopped for better integration into the crawfish cake mixture and even cooking.
• Use fresh crawfish for maximum flavor, but frozen works perfectly if fresh isn’t available – just drain thoroughly to prevent soggy cakes.
• Add extra panko breadcrumbs if mixture seems too wet, which helps bind ingredients and creates a crispier exterior.
• For gluten-free option, replace panko with gluten-free breadcrumbs or ground almond meal to maintain texture and binding properties.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 150 mg