Mini Crawfish Cakes with Red Pepper Remoulade
Mini Crawfish Cakes with Red Pepper Remoulade are a delightful Southern-inspired dish that combines crispy textures with savory flavors. These mini cakes are perfect for any occasion, whether you’re hosting a lively gathering or enjoying a cozy family dinner. Each cake is packed with fresh veggies and spices, creating a flavor explosion in every bite. Paired with a creamy, tangy red pepper remoulade, these appetizers are sure to impress your guests and become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 10 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
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
- 2 large eggs
- 1 (16 oz) package shrimp, chopped
- 1 cup panko bread crumbs
- ⅔ cup cornmeal
- 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 large skillet over medium heat, melt the butter. Sauté onion until translucent, then add bell peppers and cook until softened. Add garlic and remove from heat.
- In a mixing bowl, whisk together lemon juice, eggs, and seasonings. Stir in the sautéed veggies, shrimp, panko, and cornmeal until well combined.
- Form mixture into small patties and fry in vegetable oil over medium-high heat for about 3–4 minutes per side or until golden brown.
- For the remoulade, blend roasted red bell pepper with sour cream, basil, and olive oil until smooth.
- Serve the cakes warm topped with red pepper remoulade.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg