Marvelous Mini Crawfish Cakes with Remoulade Sauce

Marvelous Mini Crawfish Cakes with Remoulade Sauce (Guess with the price of Crawfish, you have to do MINI!) LOL!

2 T. butter
1 c. chopped onion
½ c. chopped green bell pepper
½ c. chopped red bell pepper
2 T. minced garlic
1 T. fresh lemon juice
2 T. chopped fresh parsley
1 T. Miracle whip or mayo
1 T. creole mustard
1 t. salt
1 t. chopped fresh chives
1 t. crushed red pepper flakes
1 t. black pepper
2 eggs
1 (lb.) bag of fresh crawfish tails, chopped
1 c. panko bread crumbs
2/3 c. cornmeal
3 T. melted butter
1 roasted red bell pepper, minced
1 c. sour cream
1 T. chopped fresh basil
¼ c. olive oil
3 T. canola oil

1. In large skillet, melt butter over medium heat.
2. Add onion and cook until translucent.
3. Add bell pepper and cook until soft.
4. Add garlic and cook for 1 minutes. Remove from heat and reserve.
5. In large bowl, add lemon juice, parsley, mayo, mustard, salt, chives, red pepper, black pepper and eggs.
6. Whisk to combine.
7. Add reserved onion mixture, crawfish, bread crumbs, cornmeal and melted butter. Gently combine.
8. Using a 1 ounce spring-loaded scoop, form the crawfish mixture into balls, then slightly flatten.
9. In bowl of food processor, combine red pepper, sour cream, basil and olive oil. Pulse until combined and transfer to small bowl. Set aside.
10. In large skillet, heat 3 T. canola oil over medium heat. Working in batches, cook cakes 3-4 minutes, until golden brown. Flip cakes and cook another 2-3 minutes.
11. Remove from heat, and let cool slightly on wire rack. Serve with red pepper remoulade sauce or your favorite sauce.