Louisiana Crawfish Cakes

First we need to take:

  • 1 lb. regular breadcrumbs
  • 1 lb. fresh Louisiana crawfish tails
  • 1 cup diced onions
  • 2 tsp. fresh diced garlic
  • 2 oz. olive oil
  • 2 eggs, whipped with fork
  • 1 stick butter (4 oz.)
  • salt and pepper to taste

Place large frying pan on medium heat, adding olive oil and butter to melt. Add onions and garlic. Sauté until tender. Add crawfish, breadcrumbs, and eggs. Mix well. Take a few tablespoons of mixture into your hands and roll into a round crawfish cake. Add salt and pepper to taste. Add olive oil into a pan. Pre-heat, then fry crawfish cake on both sides until a golden brown. Garnish with crawfish sauce.

Crawfish Cake Sauce

  • 4-oz. of Barq’s root beer
  • ½ cup red wine
  • 1 teaspoon Lea and Perrin Worcestershire sauce
  • 3 oz. sliced white onions
  • 2 teaspoons diced shallots
  • 1 cup of Louisiana crawfish tails
  • salt and pepper to taste

Sauté ingredients 2-3 minutes. Pour desired amount over crawfish cake and enjoy. Bon Apetit!


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