Crawfish Cakes recipe

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Ingredients

1 beaten egg
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce (such as Crystal ®)
1 pound cooked and peeled whole crawfish tails
1 sleeve buttery round crackers, crushed
¼ cup canola oil

Nutrition Info

286.4 calories
carbohydrate: 9.5 g
cholesterol: 89.2 mg
fat: 23 g
fiber: 0.3 g
protein: 10.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 321.3 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.

  2. Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.

  3. Heat the canola oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

Recipe Yield

8 crawfish cakes

Recipe Note

A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat.

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