Crawfish Cakes with Cilantro-Lime Cream

Photo: Ralph Anderson; Styling: Trinda Gage
Recipe from Southern Living

More From Southern Living


  • 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


  1. Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.
  2. 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.
  3. * 1 pound frozen cooked crawfish tails, thawed and rained, may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crawfish Cakes with Cilantro-Lime Cream Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy