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Crawfish & Crab Cakes with Sriracha Remoulade

Hi Sōlmates,

If you haven't realized by now, I LOVE Cajun food. I can't decide if it's because of the aromatic ingredients, the complex flavors or because it's generally comprised of seafood (which happens to be my absolute fave). Not to mention that a Cajun roux is one of the tastiest thickening agents you'll taste in your lifetime. Any who, last year I made a promise to myself that I would try some authentic Cajun food before 2017 came to close. Lucky for me, I got to travel to good ole New Orleans this past February (check out some of my favorite restaurants in NOLA here!) There is one thing I do in fact regret about my visit - I didn't get a chance to eat crawfish like an authentic Cajun.. 

Crawfish is a huge staple in Cajun culture and a crawfish boil is it the ultimate N'awlins experience. I've been told that native NOLA inhabitants have crawfish boils as often as southern folks light up the grill during the summer.  A crawfish boil is compromised of a big pot or deep cooking vessel filled to the brim with crawfish, sausage, cobs of corn, potatoes, lemons and onions. If you're a seafood lover, I'm urging you to head to NOLA and experience it first hand.

While reminiscing on the crawfish in Louisiana, I just came to the conclusion that I just HAD  to use some in my next recipe. Unfortunately, Charlotte, North Carolina doesn't typically sell raw crawfish so I compromised with some crawfish tail meat I found in my local grocery store. Obviously, I couldn't have a crawfish boil with just meat so I made the next best thing - Crawfish and Crab Cakes! This recipe is sure to wow your guests, you definitely don't want to miss out out. 

Ingredients:

Crawfish & Crab Cake

  • 1/2 Lb Crawfish Tail Meat
  • 1/2 Lb Lump Crab Meat
  • 1/2 Lemon, Juiced
  • 1/2 Green Pepper, Finely Chopped 
  • 1/2 Yellow Pepper, Finely Chopped 
  • 1/3 C Italian Bread Crumbs*
  • 1/4 C Mayo
  • 1/4 C Corn  
  • 2 Eggs
  • 1 - 2 T Cajun Seasoning
  • Vegetable or Canola Oil

 

Sriracha Remoulade

  • 3 T Sriracha Sauce
  • 4 T Mayo
  • 2 T Parsley 
  • 1/2 t Minced Garlic 

* yields 6 - 8 cakes 

Steps:

  1. Combine all ingredients for cakes.
  2. Lightly fold ingredients, be careful not to shred crab meat.
  3. Shape into crab cakes.
  4. Cover and refrigerate for at least 1 hr. 
  5. Mix remoulade ingredients. Set in refrigerator until cakes are ready. 
  6. Pour oil into a large pan on medium high heat.
  7. Once oil is heated, fry each crab cake about 5 minutes on each side or until golden brown.
  8. Serve with remoulade as dipping sauce or drizzled overtop. 
print recipe
Crawfish & Crab Cakes w/ Sriracha Remoulade
One of my favorite brunch recipes that everyone loves. The remoulade really makes the difference.
Ingredients
  • 1/2 Pound Crawfish Tail Meat
  • 1/2 Pound Lump Crab Meat
  • 1/2 Lemon, Juiced
  • 1/2 Green Pepper, Finely Chopped
  • 1/2 Yellow Pepper, Finely Chopped
  • 1/3 Cup Italian Breadcrumbs
  • 1/4 Cup Mayo
  • 1/4 Cup Corn
  • 2 Eggs
  • 3 Tablespoons Cajun Seasoning
  • 4 Tablespoons Mayo
  • 3 Tablespoons Sriracha
  • 2 Tablespoons Parsley
  • 1/2 Teaspoon Minced Garlic
  • Vegetable or Canola Oil, for frying
Instructions
1. Combine the following ingredients for the cakes: Crawfish Tail Meat, Lump Crab Meat, Green Pepper, Yellow Pepper, Italian Breadcrumbs, 1/4 C of Mayo, Corn, Eggs, and Cajun Seasoning. 2. Lightly fold ingredients, be careful not to shred crab meat.3. Shape into circular cakes.4. Cover and refrigerate for at least 1 hr. 5. Mix remoulade ingredients: Sriracha Sauce, Mayo, Parsley, and Minced Garlic. Sit remoulade in refrigerator until cakes are ready. 6. Pour oil into a large pan on medium high heat.7. Once oil is heated, fry each crab cake about 2 - 4 minutes on each side or until golden brown. When cakes are finished, drain excess oil on paper towels.8. Serve with remoulade as dipping sauce or drizzled overtop.
Details
Prep time: Cook time: Total time: Yield: 6 - 8 cakes

 

Culture Corner

  • Many cajun meals include the "Holy Trinity" -the aromatic trio of celery, green bell pepper and onion. 
  • Cajun cuisine is a fusion of Amerindian, Canarian, Caribbean, French, German, Greek, Indian, Irish, Italian, Portuguese and West African dishes and cooking styles. 
  • The base of many Cajun dishes is a roux - which consists flour, fat/oil and water acts as a thickening agent.