Saute in skillet until golden brown	Creole Crawfish Cakes Remoulade

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Creole Crawfish Cakes Remoulade

Source: Jimmy Voss, June 3, 2024

Yield: 4 servings

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Ingredients

• 1 lb crawfish tail meat

• 1 cup breadcrumbs

• 1/4 cup milk

• 1 cup mayonnaise

• 1 tsp Cajun Seasoning (see recipe below)

• 1 tsp Old Bay

• 1 tsp Worcestershire

• 1/2 tsp Tabasco

• Juice of 1/2 lemon

• 1 Tbsp chopped fresh parsley

• 1 Tbsp finely diced red bell pepper

• 1 Tbsp finely diced green bell pepper

• 1 Tbsp finely diced celery

• 1 tsp finely diced garlic

• 1 Tbsp olive oil

• Canola oil

• 1 Remoulade (see recipe below)

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Preparation

Soak breadcrumbs in milk.

Drain and chop crawfish tail meat. Place all in bowl and add mayonnaise, Tabasco, lemon juice and parsley.

Saute red bell pepper, green bell pepper, celery and garlic in olive oil. Add vegetables to bowl and mix.

Divide mixture into 8 equal patties, coat with bread crumbs. Saute in a nonstick skillet or griddle in a small amount of canola oil until golden brown on both sides.

Serve on a bed of lettuce drizzled with remoulade.

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Cajun Seasoning

• 3 Tbsp kosher salt

• 6 Tbsp paprika

• 2 Tbsp granulated onion

• 2 Tbsp granulated garlic

• 1 Tbsp cayenne

• 1 Tbsp white pepper

• 1 Tbsp ground black pepper

Mix and store in a jar.

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Remoulade

• 1/4 cup lemon juice

• 1/2 cup mayonnaise

• 1 tsp Cajun Seasoning

• 1/2 cup chopped green onion

• 1/4 cup chopped celery

• 1/4 cup chopped parsley

• 1/4 cup ketchup

• 1/4 cup chopped pickle

• 1 tsp capers, drained

• 1 tsp Tabasco

• 1 tsp Worcestershire

Puree in blender. Pour into a squirt bottle.