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Crawfish Cakes


Hello All !  Welcome to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas, that are loaded with flavor, to be prepared by you and shared with family and friends to bring a lot of fun and joy into your life.  These are not fancy recipes that you have to be a chef to make or understand.  This is real food, from a real home.

Monday’s are about Starters, otherwise known as appetizers.  Where I come from, crawfish are a special treat.  If you haven’t been to a good old fashioned crawfish boil, you must try it!  This recipe is one of the things that you can do with the left over bugs.  You can also use peeled, frozen crawfish tails from the store.  Give them a try.

Crawfish Cakes


  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons chopped onions
  • 1 tablespoon chopped green bell pepper
  • 1 tablespoon chopped red bell pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons creole seasoning   (use search, it’s out here)
  • 1/4 teaspoon salt
  • 1/2 pound peeled crawfish tails
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk


1.  Heat 1 tablespoon of the oil in a large skillet over medium high heat.  When the oil is hot, add the onions, green and red peppers and garlic and saute’ for 30 seconds.  Add the crawfish tails, 2 teaspoons creole seasoning, salt, Worcestershire sauce and Tabasco and saute’ for 1 or two minutes, stirring occasionally.  Remove from heat and pour the contents of the skillet into a bowl.

2.  To the crawfish mixture, ass the Parmesan, 1 teaspoon creole seasoning, 1 egg and 1/2 cup of the bread crumbs.  Using your hands, divide the mixture into 4 equal parts and shape into cakes.

3.  In a small bowl, combine the flour with 2 teaspoons creole seasoning.  In another bowl wisk together the remaining egg and milk.  In a shallow bowl combine the remaining 1/2 cup of bread crumbs with remaining 1 teaspoon creole seasoning.

4.  Heat the remaining 1/4 cup of oil in a large, clean skillet over high heat.  Dip each crawfish cake into the flour, then the egg mixture and then the bread crumbs.  When the oil is hot, add the cakes and fry them until golden brown, for about 2 minutes on each side.  Drain on paper towels.  Sprinkle with salt.

Serve a crawfish cake with your choice of sauces.  A tartar or remoulade sauce is very nice.  Enjoy!

Categories : Starters

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