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How to Make Crawfish Cakes

[ 2 ] March 3, 2015 |

How to Make Crawfish Cakes
with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce


Crawfish Cake Ingredients

Crawfish Tails

One Pound of Crawfish Tails

1 tablespoon butter
1/2 of a 1 pound package of crawfish tail meat
1 cup seasoning blend (onion, celery, bell pepper)
1 teaspoon minced garlic
3/4 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 egg
Canola or olive oil (or whatever oil you use)
2 dashes Worcestershire sauce
1/2 cup all-purpose flour

NOTE: If you do not have access to crawfish tails, you can substitute crab meat.

See our Crab Cake recipe at –

Tony Chachere's Creole Seasoning

Tony Chachere’s Creole Seasoning


Cajun seasoning (like Tony Chachere’s Creole Seasoning)

Cream Sauce Ingredients

1 cup heavy cream (whipping cream)
1 tablespoon tomato paste

How to Make Your Crawfish Cakes

Step One:

Crawfish Cakes

Crawfish Cakes are easy to make!

In a sauce pan, heat 1 tablespoon butter on medium heat.

Add the chopped seasoning blend and minced garlic.

Saute for about 3 minutes.

Add the crawfish tail meat and saute another 5 minutes in order to fully cook the tails.

Step Two:

In a large mixing bowl, make your bread crumbs mixture – add the 1/2 cup Italian bread crumbs, the 1/2 cup Parmesan cheese, the salt and Cajun seasoning, the Worcestershire sauce, and the 1 egg.

Making Crawfish Cakes

Blending it together!

Add the crawfish and seasoning blend mixture.

Reserve about a dozen crawfish tails and the liquid in the sauce pan in order to use for the cream sauce.

Mix well crawfish and bread crumbs mixture.

Divide into 4 portions and form small patties.

Place on a waxed paper.

Chill for about 10 minutes.

Dip the crawfish cakes in the all-purpose flour, coating both sides.

Step Three:

Crawfish Cake Patties

Crawfish Cake Patties

In a large skillet, place enough oil to lightly cover the bottom of the skillet.

Heat oil on medium heat setting.

Carefully place the crawfish cake patties in the skillet.

Allow to brown about 2-3 minutes on each side.

Remove to a layer of paper towels to drain excess oil.

Step Four:

How to Make Your Crawfish Cream Sauce

Fried Crawfish Cakes

Fried Crawfish Cakes Ready for the Sauce

In the sauce pan with the reserved crawfish tails and liquid, return to medium heat setting

Add 1 cup heavy cream (whipping cream) and 1 tablespoon of tomato paste to the skillet.

Stir well and allow sauce to thicken – about 5-7 minutes.

Be careful to stir so that the cream will not scorch.

Time to Eat!

Plate up your crawfish cakes and top with a generous portion of your crawfish cream sauce and eat up!

Beryl Stokes

Cajun Cooking TV Chefs

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Category: Cajun Recipes

About Beryl: View author profile.

Comments (2)

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  1. Toxie coker says:

    Where’s the video

  2. Beryl says:

    Hi Toxie,

    Thank you for getting in touch!

    We made the crawfish cakes on the spur of the moment, and didn’t make a video. We definitely will make one the next time we make the crawfish cakes, and we’ll post it on the website.

    In the meantime, the video on “crab cakes” is basically the same recipe, just using crab meat instead of crawfish.

    We appreciate you!

    Beryl and Mike

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