Crawfish Cakes with Cilantro-Lime Cream

Southern Living
Crawfish Cakes with Cilantro-Lime CreamRecipe
Photo: Ralph Anderson; Styling: Trinda Gage
Makes 4 to 6 servings


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1 pound cooked, peeled crawfish tails*
3 cups soft breadcrumbs
1/2 cup mayonnaise
1/2 cup chopped green onions
2 garlic cloves, pressed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
3 tablespoons vegetable oil
Cilantro-Lime Cream
Garnish: fresh cilantro sprigs, crawfish tails


Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.

Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels, and serve with Cilantro-Lime Cream. Garnish, if desired.

* 1 pound frozen cooked crawfish tails, thawed and rained, may be substituted.

Created date

December 1999