Crawfish Patty Recipes

CRAWFISH PATTIES

Steps:

• In a small bowl, combine sauce ingredients. Cover and refrigerate until serving time.
• In a large bowl, combine all patty ingredients except oil.
• Heat oil in a large nonstick skillet over medium heat.
• Add spoon 1/3 cup mixture into skillet for each patty, cooking 4-5 minutes on each side or until golden brown. The patties will be very loose when you first flip them over. Use a spatula to flatten them after they are flipped, and flip again if needed until they firm up.
• Drain on paper towels.
• Serve patties topped with sauce or cocktail sauce.

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.

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.

LOUISIANA CRAWFISH CAKES

Steps:

• Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.