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Crawfish Cakes with Red Pepper Remoulade Sauce

Crawfish cakes about ready to flip over onto the other side in this picture. Getting ready to put the dish all together!

Crawfish Cakes with Red Pepper Remoulade Sauce


Remoulade Sauce:

  • 1 roasted red bell pepper, minced
  • 1 c. sour cream
  • Chopped basil
  • Salt & pepper to taste
  • Cayenne pepper to taste
  • 1/4 c. olive oil

Crawfish Cakes:

  • 1 lb. Louisiana crawfish tailmeat
  • 2 T. minced roasted red bell pepper
  • Chopped parsley, chives and basil
  • 1 T. Creole mustard
  • 2 t. mayonnaise
  • 2 t. Cajun I Creole seasoning
  • Salt & pepper to taste
  • 1 egg
  • 3/4 c. bread crumbs
  • Juice of 1/2 lime


For sauce:

  1. Combine 1/4 c. minced red bell pepper with sour cream, basil, salt, pepper and cayenne. Slowly whisk in olive oil to form a creamy dressing. Refrigerate.

For crawfish cakes:

  1. Coarsely chop tailmeat. Combine with all ingredients except bread crumbs and mix well. Form into 2" balls, roll in bread crumbs and flatten.
  2. Melt some butter on a griddle or skillet over medium heat and saute' cakes until golden brown, about 1 minute per side. Finish cooking in 350 degree oven for 10 minutes.
  3. Serve topped with remoulade sauce and sour cream.

Recipe provided by Louisiana Crawfish Promotion and Research Board and Leslie Davis. Used with permission.

Photo credit: Paul Lowry. CC BY

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