How to Make Crawfish Cakes
with Crawfish Cream Sauce

I’m not sure how we learned how to make crawfish cakes… For the most part, we just followed our stuffing recipe to our stuffed shrimp recipe, just using crawfish instead of the crab meat.

How to Make Crawfish Cakes: Ingredients

1 tablespoon butter
1/2 of a 1 pound package of crawfish tail meat
1 cup seasoning blend (onion, celery, bell pepper)
1 teaspoon minced garlic
3/4 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 egg
Canola or olive oil (or whatever oil you use)
2 dashes Worcestershire sauce
1/2 cup all-purpose flour

NOTE: If you do not have access to crawfish tails, you can substitute crab meat.

See our Crab Cake recipe at –

https://www.cajuncookingtv.com/crab-cakes

Seasonings  

Cajun seasoning (like Tony Chachere’s Creole Seasoning)
Salt

Cream Sauce Ingredients

1 cup heavy cream (whipping cream)
1 tablespoon tomato paste

How to Make Crawfish Cakes

Step One:

In a sauce pan, heat 1 tablespoon butter on medium heat.

Add the chopped seasoning blend and minced garlic.

Saute for about 3 minutes.

Add the crawfish tail meat and saute another 5 minutes in order to fully cook the tails.

Step Two:

In a large mixing bowl, make your bread crumbs mixture – add the 1/2 cup Italian bread crumbs, the 1/2 cup Parmesan cheese, the salt and Cajun seasoning, the Worcestershire sauce, and the 1 egg.

Add the crawfish and seasoning blend mixture.

Reserve about a dozen crawfish tails and the liquid in the sauce pan in order to use for the cream sauce.

Mix well crawfish and bread crumbs mixture.

Divide into 4 portions and form small patties.

Place on a waxed paper.

Chill for about 10 minutes.

Dip the crawfish cakes in the all-purpose flour, coating both sides.

Step Three:

In a large skillet, place enough oil to lightly cover the bottom of the skillet.

Heat oil on medium heat setting.

Carefully place the crawfish cake patties in the skillet.

Allow to brown about 2-3 minutes on each side.

Remove to a layer of paper towels to drain excess oil.

Step Four:

How to Make Crawfish Cakes: Crawfish: Cream Sauce

In the sauce pan with the reserved crawfish tails and liquid, return to medium heat setting

Add 1 cup heavy cream (whipping cream) and 1 tablespoon of tomato paste to the skillet.

Stir well and allow sauce to thicken – about 5-7 minutes.

Be careful to stir so that the cream will not scorch.

Time to Eat!

Plate up your crawfish cakes and top with a generous portion of your crawfish cream sauce and eat up!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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