Crawfish Cakes With Cajun Aioli Recipes

CAJUN CRAB CAKES (NO BREADCRUMBS)

Cajun Crab Cakes (No Breadcrumbs) image

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Provided by Tracy

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

Ingredients

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Steps:

Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
Shape the crab mixture into 12 small cakes.
Heat vegetable oil in the skillet over medium high heat.
Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g

LOUISIANA CRAWFISH CAKES

Louisiana Crawfish Cakes image

Provided by Food Network

Categories appetizer

Time 35m

Yield 8 cakes

Number Of Ingredients 14

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

Steps:

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

CAJUN CRAWFISH BAKE

Cajun Crawfish Bake image

Make and share this Cajun Crawfish Bake recipe from Food.com.

Provided by Sherrybeth

Categories Crawfish

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups butter
3 onions, chopped
2 bell peppers, chopped
3 stalks celery, chopped
3 lbs crawfish tails, rinsed and drained
3 garlic cloves, chopped
1 tablespoon parsley, chopped
1/2 cup flour
1 pint half-and-half
1 lb Velveeta Mexican cheese, cubed
12 ounces fettuccine
1 (8 ounce) bag shredded Mexican blend cheese

Steps:

Prepare fettuccine according to package directions and set to side.
Saute onions, bell pepper and celery in butter until tender.
Add crawfish and simmer 10 minutes.
Stir in garlic, flour, half and half and parsley.
Reduce heat to low and simmer 30 minutes.
Add cubed Velveeta cheese and stir until melted.
Combine prepared noodles with sauce and toss to coat well.
Place in a greased 6 quart casserole dish.
Sprinkle with Mexican style cheese.
Bake uncovered at 300 degrees for about 20 minutes.

Nutrition Facts : Calories 801.2, Fat 52.8, SaturatedFat 32.4, Cholesterol 325, Sodium 1247.3, Carbohydrate 41.8, Fiber 2.4, Sugar 7.7, Protein 40.2

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