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
- In a skillet over medium heat, melt butter; add onion and cook until translucent. Stir in bell peppers and garlic until softened, then let cool.
- In a mixing bowl, whisk together lemon juice, parsley, mayonnaise, mustard, salt, chives, red pepper, black pepper, and eggs. Combine with cooled veggies, crawfish, panko, cornmeal, and melted butter until well mixed.
- Form into 1-ounce balls; flatten slightly.
- Heat vegetable oil in a skillet over medium-high heat. Fry each cake 3–4 minutes per side until golden brown and crisp. Cool on a wire rack.
- For the remoulade: Blend roasted red bell pepper with sour cream, basil, and olive oil until smooth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg