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Alice's Spicy Crawfish Cakes

Alice’s Spicy Crawfish Cakes

Alice's Spicy Crawfish Cakes
Alice’s Spicy Crawfish Cakes
Alice's Spicy Crawfish Cakes
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Alice's Spicy Crawfish Cakes
Ingredients
  • 6 lbs. crawfish tails
  • 2 c. chopped onion mix
  • 1 c. chopped bell pepper (mix with red, yellow, orange and green peppers)
  • 2-3 minced, seeded jalapeno peppers
  • 2 bunches green onions, finely chopped
  • 1 bunch fresh parsley, chopped
  • 1 ½ c. Miracle whip or mayo
  • ⅔ c. Creole mustard
  • ¾ c. Romano cheese, optional
  • 4 ½-5 c. Italian bread crumbs
  • 6 eggs, lightly beaten
  • Salt, red/black pepper, garlic powder
  • Flour
  • Olive oil or butter
Instructions
  1. In a bowl, mix all the ingredients except flour and olive oil. Mix well. You will adjust the amount of bread crumbs to get the right consistency and that the cakes hold together.
  2. Form cakes into balls first (golf ball size for appetizers and double size for entrée).
  3. Place balls on baking sheet and refrigerate for at least 1 hour or until ready to prepare. You can also freeze at this point.
  4. When ready to prepare, heat olive oil or melt butter that covers the bottom of skillet.
  5. Dust balls in seasoned flour.
  6. Saute in olive oil or butter, gently pressing balls into cakes as they cook. Turn frequently until golden brown on both sides.
Notes
*****Serve with your favorite sauce: tartar, remoulade, cocktail or catsup, etc. The picture is with cocktail sauce. Below is a recipe for Creole Remoulade Sauce that I often use.
Alice's Spicy Crawfish Cakes
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CREOLE REMOULADE SAUCE:
Ingredients
  • 1 c. Miracle Whip or mayo
  • ¾ c. creole mustard
  • 2 T. horseradish sauce
  • ½ c. good olive oil
  • ¼ c. balsamic vinegar
  • 1 T. garlic powder
  • 1 t. Worcestershire sauce
  • 1-2 t. Tabasco, to taste
Instructions
  1. Place all ingredients in a blender or food processor and mix completely. Store in sealed jar in the refrigerator until needed. Good with all seafood.
 

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