Description
Delight in the crispy goodness of Mini Crawfish Cakes with Red Pepper Remoulade, a dish that perfectly balances flavor and texture. These bite-sized treats are made with fresh vegetables, savory crawfish, and a hint of spice, making them an ideal choice for any gathering. Paired with a tangy red pepper remoulade, these cakes are sure to impress your guests while being simple to prepare. Whether served as appetizers or part of a main course, they bring a taste of Southern culinary tradition right to your table.
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 mayonnaise
- 1 tbsp Creole mustard
- 2 large eggs
- 16 oz chopped crawfish tails
- 1 cup panko breadcrumbs
- ⅔ cup cornmeal
- ¼ cup vegetable oil (for frying)
- 1 roasted red bell pepper, minced
- 1 cup sour cream
- ¼ cup olive oil
Instructions
- Heat butter in a skillet over medium heat. Sauté onions until translucent, then add bell peppers and garlic until softened.
- In a mixing bowl, whisk together lemon juice, mayonnaise, mustard, eggs, and spices. Fold in the cooked vegetables, crawfish tails, panko breadcrumbs, and cornmeal.
- Form the mixture into small patties and fry in hot oil until golden brown on both sides.
- For the remoulade sauce, blend roasted red pepper with sour cream and olive oil until smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 110
- Sugar: 0g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg