Ingredients
Scale
- 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
- ¼ cup vegetable oil (for frying)
- 1 roasted red bell pepper, minced
- 1 cup sour cream
- 1 tbsp chopped fresh basil
- ¼ cup olive oil
Instructions
- Cook the vegetables: In a skillet, melt butter over medium heat. Sauté onions until translucent; add bell peppers and garlic until softened. Let cool.
- Prepare the mixture: In a mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Stir in cooked veggies, crawfish, panko, cornmeal, and melted butter until combined. Form into balls.
- Fry the cakes: Heat vegetable oil in a skillet over medium-high heat. Cook the cakes for about 3–4 minutes per side until golden brown.
- Make the remoulade: Blend roasted red bell pepper with sour cream and basil in a food processor until smooth.
- Serve: Enjoy warm with a dollop of remoulade.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg