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Crawfish Cakes

Preparation Time:
Cook time:
Yield: 4 patties


2 Tbsp plus 1 tsp Oil
1 cup Crawfish Tails, shelled
2 Tbsp Onion, chopped
2 Tbsp Red Pepper, chopped
2 Tbsp Celery, chopped
1/2 tsp Garlic, chopped
1 tsp Creole Spice, or to taste
1 Egg
1/2 cup Bread Crumbs
chopped Parsley, for garnish

Chipotle Tartar Sauce:

2 dried Chipotle Peppers
1/2 cup prepared Mayonnaise
1 Tbsp Green Onions, chopped
juice of 1 Lemon
Salt and Pepper

Tartar Sauce Directions:

In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper.


In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice, or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook crawfish cakes on both sides until brown and crispy. Serve crawfish cakes garnished with parsley and a dollop of tartar sauce.

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