I apologize that I don’t have any pictures of the finished product; as is always the case when I host, I hate to take time away to take pictures (particularly when it’s important that the food be served hot).This recipe is basically a remix of my crabcake recipe. It’s a tradition in our household to eat soul food on New Year’s Day for good luck in the new year, so I figured crawfish cakes were more soul foodish than regular crab cakes. They were definitely well received by all of the guests.
- 1 lb. Crawfish Tails – chopped and patted dry*
- 2 TBS. Red Pepper – finely chopped
- 1 TBS. Red Onion – finely chopped
- 2 TBS. Celery – finely chopped
- 1 Clove Garlic – finely chopped
- 1 1/2 Cups Panko Bread Crumbs
- 1 Egg
- 1/2 Cup Mayonnaise
- 2 TBS. Olive Oil
- 1 Bay leaf – crushed
- 1/4 tsp. Red Pepper Flakes
- 1/4 tsp. Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
- 1/8 tsp. Ground Allspice
- 1/8 tsp. Ground Onion Powder
- 1/8 tsp. Ground Ginger
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Fresh Ground Pepper
My local gourmet grocery store carries shelled, crawfish tail meat – I paid $11.99 for a 1 lb. bag, but the time/effort savings is worth the cost. If your local grocer doesn’t carry crawfish tail meat, find a seafood/fish monger.
FOR THE REMOULADE:
Combine 1/2 cup mayonnaise with 1 TBS. finely chopped red pepper, 1/8 tsp. cayenne pepper, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. red pepper flakes, 1/8 tsp. Kosher salt, and 1/8 tsp. fresh ground pepper. As an alternative: combine 1/2 cup mayonnaise with your favorite Cajun spice mix.
Mix until all ingredients are incorporated. Mixture should be moist, but dry enough to form into cakes – add more panko bread crumbs if mixture is too moist. Form mixture into golf ball sized balls (10-12) and flatten into disks about 3/4 inches high. In a large saute pan, heat olive oil over medium heat. Pour remaining panko bread crumbs into a medium bowl and coat both sides of crawfish cakes with additional panko. Add crawfish cakes to pan and cook until browned (about 4-5 minutes), flip and cook on the other side until browned. Transfer cakes to a plate lined with paper towel and allow to drain. Serve warm* with roumalade.
Can easily be made in advance and re-heated in the oven.