Cajun Crawfish Patties Recipes

CRAWFISH CAKES

Steps:

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

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
• Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
• Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
• Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
• Shape the crab mixture into 12 small cakes.
• Heat vegetable oil in the skillet over medium high heat.
• Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
• To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

CRAWFISH BURGERS

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, celery, and red bell pepper. Cook, stirring occasionally for 4 minutes.
• Add garlic and cook 1 more minute. Let mixture cool and transfer to a large bowl.
• Add mayonnaise, mustard, Worcestershire sauce, Creole seasoning, egg, Saltine crackers, and crawfish tails. Stir to combine. Cover with plastic wrap and refrigerate 4 to 24 hours.
• Make dill sauce. Combine all ingredients in a small bowl. Cover and refrigerate until needed.
• Shape mixture into 6 patties or 10 smaller ones if making sliders.
• Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet over medium heat. Add half the patties and cook for 4 to 5 minutes per side or 3 to 4 minutes for slider-sized patties.
• Repeat with another tablespoon of butter and oil and remaining patties.
• Layer lettuce, tomato slices, and a crawfish patty on each bun. Spread top of bun with dill sauce.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

CAJUN CRAWFISH PATTIES

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.

CAJUN TRINITY KETO CRAB CAKES

Steps:

• Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
• In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
• Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
• Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

CAJUN CRAWFISH BURGERS WITH HORSERADISH SAUCE

Steps:

• In a medium bowl, carefully combine all ingredients except oil and flour.
• Cover and chill 30 minutes, if time permits. Shape into 8 patties.
• In large nonstick skillet, heat oil. Lightly dust patties with flour, and cook over medium heat for 3-5 minutes on each side, or until browned.
• Serve with Horseradish Sauce, if desired.