LOUISIANA CRAWFISH CAKES Recipe

Name: LOUISIANA CRAWFISH CAKES
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon pommace oil; 10 tablespoons yellow onion, 1/8-inch diced; 3 tablespoons green bell peppers, 1/8-inch diced; 3 tablespoons red bell peppers, 1/8-inch diced; 3 teaspoons garlic, minced; 1 1/2 pounds crawfish tails, roughly chopped; 2 tablespoons Worcestershire sauce; 1 tablespoon crystal hot sauce; 1/2 teaspoon kosher salt; 4 teaspoon LA spice, or Paul Prudhomme Cajun spice; 6 eggs; 1/2 cup Parmesan, ground; 1 cup plus 5 tablespoons bread crumbs; Parsley sprig, for garnish

Servings: persons

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice, or Paul Prudhomme Cajun spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

1
Heat oil in sauce pan and sweat onions and peppers for 1 minute.
2
Add garlic and crawfish tails and heat through.
3
Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice.
4
Remove from heat and let cool.
5
Beat eggs in stainless bowl and add crawfish mixture.
6
Fold in Parmesan and 1 cup bread crumbs.
7
Combine all ingredients and form into 5-ounce patties.
8
Dust cakes with additional bread crumbs.
9
Heat crawfish cake through in broiler.
10
Place corn puddding in center of plate.
11
Place heated crawfish cake on top.
12
Zig-zag cilantro cream over entire plate.
13
Top cake with parsley sprig.

335

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon pommace oil, 10 tablespoons yellow onion, 1/8-inch diced, 3 tablespoons green bell peppers, 1/8-inch diced, 3 tablespoons red bell peppers, 1/8-inch diced, and more.

Yes, LOUISIANA CRAWFISH CAKES 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!

LOUISIANA CRAWFISH CAKES

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions