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Photo: Ralph Anderson; Styling: Trinda Gage Photo by: Photo: Ralph Anderson; Styling: Trinda Gage

Crawfish Cakes with Cilantro-Lime Cream

Southern Living MAY 1998

  • Yield: Makes 4 to 6 servings

Ingredients

  • 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

Preparation

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.

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Crawfish Cakes with Cilantro-Lime Cream recipe

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