Crawfish Cakes

2
mattTRAZY 0

"A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat."

Ingredients 1 h 25 m {{adjustedServings}} servings 286 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
  2. 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.
  3. 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.
Tips & Tricks
Connie's Zucchini "Crab" Cakes

Discover the secret that makes these crabless cakes taste like the real deal.

Easy Salmon Cakes

Simple salmon cakes with fresh dill and green onions fry up golden brown.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Samantha
1/3/2011

These were very good!! I deducted one star because I feel the recipe needs more flavor as is. I added a handful of shredded cheddar cheese, some cajun seasoning, garlic, and onion powder.

jazzy43
7/24/2014

Perfect. Like any recipe you make adjustments for taste and preferences. I added some onion and old bay spice. I didn't have crackers so I used breadcrumbs. Delicious. I also added some minced garlic.