These Mini Crawfish Cakes with Red Pepper Remoulade are a must-try for any gathering. They pack a flavorful punch and offer a delightful crunch that makes them perfect for parties or a cozy night in. With a mix of fresh veggies and tender crawfish, each bite brings a taste of the South that everyone will love. Plus, the creamy remoulade adds an extra layer of deliciousness!

Why You’ll Love This Recipe

• Flavorful: Each cake is bursting with spices and fresh ingredients, ensuring every bite is savory and satisfying.
• Versatile: These mini cakes can be served as appetizers, snacks, or even a main dish, making them perfect for any occasion.
• Easy to Make: With simple steps and common ingredients, you can whip these up in no time.
• Crowd-Pleaser: Their unique flavor profile and crispy texture make them a hit at gatherings, ensuring they disappear quickly.
• Customizable: Feel free to add your favorite herbs or vegetables to make this recipe your own!

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will streamline your cooking experience.

Essential Tools and Equipment

• Large skillet
• Mixing bowl
• Rubber spatula
• Food processor
• Wire rack

Importance of Each Tool

• Large skillet: Essential for frying the crawfish cakes evenly, ensuring they get golden brown and crispy.
• Mixing bowl: A must-have for combining all the ingredients without mess.
• Food processor: Perfect for making the red pepper remoulade smooth and creamy, enhancing its flavor profile.

this recipe

Ingredients

For the Crawfish Cakes

• 2 tbsp unsalted butter
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp mayonnaise
• 1 tbsp Creole mustard
• 1 tsp salt
• 1 tsp chopped fresh chives
• 1 tsp crushed red pepper
• ½ tsp ground black pepper
• 2 large eggs
• 1 (16-oz) package crawfish tails, chopped
• 1 cup panko (Japanese bread crumbs)
• ⅔ cup cornmeal
• 3 tbsp melted unsalted butter

For Frying

• ¼ cup vegetable oil (for frying)

For the Red Pepper Remoulade

• 1 roasted red bell pepper, minced
• 1 cup sour cream
• 1 tbsp chopped fresh basil
• ¼ cup olive oil

How to Make Mini Crawfish Cakes with Red Pepper Remoulade

Step 1: Prepare the Vegetables

In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 4-6 minutes. Then add green and red bell peppers and cook until softened for another 6-8 minutes. Finally, add garlic and cook for 1 minute before removing from heat. Let cool slightly.

Step 2: Mix Ingredients

In a large mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper flakes, black pepper, and eggs. Add the cooked veggies along with chopped crawfish tails, panko breadcrumbs, cornmeal, and melted butter. Gently combine using a rubber spatula. Form mixture into 1-ounce balls and flatten slightly.

Step 3: Fry the Cakes

Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook cakes for 3-4 minutes per side until golden brown and crisp. Remove from skillet and let cool on a wire rack.

Step 4: Prepare the Remoulade

In a food processor, combine roasted red bell pepper, sour cream, basil, and olive oil. Pulse until smooth then transfer to a small bowl.

Step 5: Serve

Serve your warm crawfish cakes with a generous dollop of red pepper remoulade on top for an extra zing! Enjoy!

How to Serve Mini Crawfish Cakes with Red Pepper Remoulade

Serving these Mini Crawfish Cakes with Red Pepper Remoulade can elevate your dining experience, making them suitable for various occasions. Here are some creative ways to present and enjoy this delightful dish.

As an Appetizer

• Serve warm on a platter with toothpicks for easy picking.
• Pair with a selection of dipping sauces for variety and flavor.

With a Salad

• Accompany the cakes with a fresh garden salad dressed in a light vinaigrette for a refreshing contrast.
• Consider adding avocado slices or mixed greens to enhance texture and taste.

On Sliders

• Place mini crawfish cakes between slider buns with lettuce and tomato for a fun twist.
• Add extra remoulade as a sauce to amp up the flavor.

With Grilled Vegetables

• Serve alongside grilled zucchini, asparagus, or bell peppers for a colorful and healthy plate.
• Drizzle with olive oil and season lightly before grilling for added flavor.

As Part of a Seafood Platter

• Include the cakes on a seafood platter featuring shrimp, crab cakes, or calamari.
• This offers guests an array of seafood tastes to enjoy together.

How to Perfect Mini Crawfish Cakes with Red Pepper Remoulade

Perfecting your Mini Crawfish Cakes requires attention to detail but is rewarding. Follow these tips for the best results.

• Use fresh ingredients: Fresh vegetables and quality crawfish will enhance the overall flavor of your cakes.
• Don’t overmix: Gently combine the ingredients to maintain texture; over-mixing can make them dense.
• Test frying temperature: Ensure oil is hot enough before frying; test by dropping in a small amount of batter—if it sizzles, it’s ready.
• Adjust seasoning: Taste your mixture before cooking and adjust spices as needed to suit your palate.
• Let them cool slightly: Allow cooked cakes to cool on a wire rack to maintain their crispiness without becoming soggy.

Best Side Dishes for Mini Crawfish Cakes with Red Pepper Remoulade

Pairing side dishes with your Mini Crawfish Cakes can enhance your meal’s overall appeal. Here are some great options.

1. Coleslaw
   A creamy coleslaw adds crunch and balances the savory flavors of the crawfish cakes.

2. Corn on the Cob
   Sweet corn complements the spiciness of the cakes, bringing sweetness to each bite.

3. Potato Wedges
   Crispy baked potato wedges seasoned with herbs provide a hearty side that pairs well.

4. Citrus Quinoa Salad
   A refreshing quinoa salad tossed with citrus dressing brightens up the plate while providing nutrition.

5. Garlic Bread
   Warm garlic bread is perfect for soaking up any remaining remoulade sauce, making every bite enjoyable.

6. Steamed Asparagus
   Lightly steamed asparagus drizzled with lemon juice adds color and nutrients without overpowering the main dish.

7. Mixed Veggie Stir-fry
   A colorful stir-fry full of seasonal vegetables offers freshness and complements the flavors of the crawfish cakes.

8. Rice Pilaf
   Fluffy rice pilaf seasoned lightly provides a nice base that absorbs flavors from the remoulade perfectly.

Common Mistakes to Avoid

When making Mini Crawfish Cakes with Red Pepper Remoulade, it’s easy to overlook a few key details. Here are common mistakes and how to avoid them.

• Skipping the Cooling Step: Allowing the cooked vegetables to cool slightly before mixing is essential. This prevents the eggs from cooking prematurely when added to the warm mixture.

• Overmixing the Batter: Mixing too much can lead to tough cakes. Gently combine ingredients until just mixed to keep them light and fluffy.

• Not Measuring Ingredients Accurately: Accurate measurements ensure consistent flavor and texture. Use measuring cups and spoons for precision.

• Using Too Much Oil for Frying: Excess oil can make the cakes soggy instead of crispy. Use just enough oil to cover the bottom of the pan for even frying.

• Skipping the Remoulade: The red pepper remoulade enhances flavor significantly. Don’t skip this step; it’s a crucial part of the dish!

• Not Letting Cakes Drain: After frying, allow cakes to cool on a wire rack. This keeps them crisp by letting excess oil escape.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.
• Ensure cakes are completely cooled before storing.

Freezing Mini Crawfish Cakes with Red Pepper Remoulade

• Freeze uncooked or cooked cakes in a single layer on a baking sheet.
• Transfer to a freezer bag once frozen solid.
• Can be stored for up to 2 months.

Reheating Mini Crawfish Cakes with Red Pepper Remoulade

• Oven: Preheat oven to 350°F (175°C) and bake for about 10-15 minutes until heated through.

• Microwave: Heat on medium power for about 1-2 minutes, checking frequently to avoid sogginess.

• Stovetop: Heat in a skillet over medium heat, adding a touch of oil if needed, until warmed through, about 3-4 minutes per side.

Frequently Asked Questions

Here are some common questions related to Mini Crawfish Cakes with Red Pepper Remoulade that might help you out.

Can I substitute crawfish in Mini Crawfish Cakes?

Yes! You can use shrimp or imitation crab meat as alternatives while maintaining similar flavors and textures.

What can I serve with Mini Crawfish Cakes?

These cakes pair well with coleslaw, green salad, or served as sliders on mini buns for a delightful meal.

How do I make Mini Crawfish Cakes gluten-free?

Substitute panko breadcrumbs with gluten-free breadcrumbs and ensure all other ingredients are gluten-free certified.

Can I make the remoulade ahead of time?

Absolutely! The remoulade can be prepared up to two days in advance and stored in the refrigerator until serving.

What makes these crawfish cakes unique?

The combination of fresh ingredients and spices creates an irresistible flavor profile that captures Southern cuisine’s essence.

Final Thoughts

Mini Crawfish Cakes with Red Pepper Remoulade offer a delicious way to experience Southern flavors in every bite. Their versatility allows for customization based on your preferences—feel free to add different spices or herbs! Give this recipe a try at your next gathering; it’s sure to impress!

Print

Mini Crawfish Cakes with Red Pepper Remoulade

---

• Author: Adeline
• Total Time: 35 minutes
• Yield: Serves approximately 12 cakes 1x

Print Recipe

Pin Recipe

Description

Savor the deliciousness of Mini Crawfish Cakes with Red Pepper Remoulade, a delightful dish that brings a taste of the South to any gathering! These crispy seafood bites are packed with flavor from fresh vegetables and spices, making them an irresistible choice for parties or cozy nights in. Each cake is perfectly complemented by the creamy remoulade, adding an extra zing that elevates this appetizer to a crowd favorite. Easy to prepare and customizable, these mini cakes are sure to impress your guests and keep them coming back for more!

---

Ingredients

Scale 1x2x3x

• 2 tbsp unsalted butter
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp mayonnaise
• 1 tbsp Creole mustard
• 2 large eggs
• 1 (16 oz) package crawfish tails, chopped
• 1 cup panko breadcrumbs
• ⅔ cup cornmeal
• Vegetable oil (for frying)
• 1 roasted red bell pepper, minced
• 1 cup sour cream
• 1 tbsp chopped fresh basil
• ¼ cup olive oil

---

Instructions

1. In a skillet over medium heat, melt butter and cook onion until translucent. Add bell peppers, cooking until softened, then add garlic and remove from heat.
2. In a mixing bowl, whisk together lemon juice, mayonnaise, mustard, and seasonings. Add cooked vegetables, crawfish tails, panko, cornmeal, and eggs; mix gently.
3. Form mixture into small patties and fry in vegetable oil over medium-high heat until golden brown on both sides.
4. For the remoulade, blend roasted red bell pepper with sour cream and olive oil until smooth.
5. Serve warm with remoulade for dipping.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Southern

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 110
• Sugar: 0g
• Sodium: 260mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: Fresh ingredients lead to the best flavor; opt for quality crawfish or shrimp if preferred. Customize your cakes by adding your favorite herbs or spices. Allow fried cakes to rest on a wire rack to maintain their crispiness.