Crawfish Cakes With Cajun Aioli Recipe

Name: Crawfish Cakes With Cajun Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For aioli; 3/4 cup mayonnaise; 1/3 cup thousand island dressing; 1/4 cup finely chopped parsley; 2 teaspoons cajun seasoning; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons fresh lime juice; For crawfish cakes; 1 lb frozen crawfish meat; 3 eggs, divided; 1/4 cup diced yellow bell pepper; 1/4 cup diced red bell pepper; 1/2 cup finely diced Spanish onions or 1/2 cup yellow onion; 1/4 cup plus 1 cup all-purpose flour, divided; 5 tablespoons italian-seasoned dry breadcrumbs; 2 tablespoons cajun seasoning; 2 tablespoons Dijon mustard; 2 tablespoons finely chopped fresh cilantro; 1 cup olive oil

Servings: persons

For aioli
3/4 cup mayonnaise
1/3 cup thousand island dressing
1/4 cup finely chopped parsley
2 teaspoons cajun seasoning
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh lime juice
For crawfish cakes
1 lb frozen crawfish meat
3 eggs, divided
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/2 cup finely diced Spanish onions or 1/2 cup yellow onion
1/4 cup plus 1 cup all-purpose flour, divided
5 tablespoons italian-seasoned dry breadcrumbs
2 tablespoons cajun seasoning
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh cilantro
1 cup olive oil

1
To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice. Cover and refrigerate until needed.
2
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat; set liquid aside in a medium bowl. Squeeze as much additional liquid from the crawfish meat as possible; add to the bowl. (You will need 2 tablespoons liquid.).
3
Beat 1 egg in a large bowl. Add crawfish meat, bell peppers, onion, 1/4 cup flour, bread crumbs, Cajun seasoning, mustard and cilantro; mix gently but thoroughly. Form into 8 cakes, each about 1 inch thick and 2 to 3 inches in diameter.
4
Divide the remaining 1 cup flour between 2 shallow bowls. Whisk together the remaining 2 eggs and 2 tablespoons liquid from the crawfish in a third bowl.
5
Coat both sides of each cake in flour, then in egg wash, then in flour from the second bowl.
6
Heat oil in a medium frying pan over medium-high heat. Add cakes to pan, working in batches if necessary; cook until golden brown on both sides, about 2 - 3 minutes per side.
7
Drizzle aioli over the crawfish cakes and serve.

1080

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For aioli, 3/4 cup mayonnaise, 1/3 cup thousand island dressing, 1/4 cup finely chopped parsley, and more.

Yes, Crawfish Cakes With Cajun Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crawfish Cakes With Cajun Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions