Cajun Crawfish/Crab Cakes with Spicy Red Pepper Sauce
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Category: Crab
Keywords: Crawfish, Cajun, Brunch, < 60 Mins, Stove Top, Small Appliance
Description
This Cajun-inspired twist on a classic South Beach recipe brings together the savory goodness of crawfish or crab meat with a deliciously spicy red pepper sauce. The health-conscious features of the original recipe are maintained, but the addition of bold Cajun flavors transforms these light, crispy cakes into a mouthwatering dish perfect for brunch or a satisfying main course. Whether you’re using crawfish or crab, this recipe is a winner that’s sure to impress.
Ingredients
Red Pepper Sauce
| Ingredient | Quantity |
|---|---|
| Roasted red peppers | 2 (whole) |
| Fat-free mayonnaise | 1/2 cup |
| Cayenne pepper | 1/4 to 1/2 tsp |
| Seasoning salt | 1/2 tsp |
Crawfish Cakes
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tsp (divided) |
| Onion (finely chopped) | 1 medium |
| Celery (finely chopped) | 1/2 stalk |
| Eggs | 2 large |
| Ground walnuts | 1/2 cup |
| Fresh parsley (chopped) | 1 tbsp |
| Fat-free mayonnaise | 2 tbsp |
| Lemon juice | 1 tsp |
| Worcestershire sauce | 1 tsp |
| Mustard powder | 1/2 tsp |
| Celery seed | 1/4 tsp |
| Ground paprika | 1/2 tsp |
| Crawfish meat | 1 lb |
| Panko bread crumbs | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 173.2 kcal |
| Total Fat | 6.2 g |
| Saturated Fat | 1.2 g |
| Cholesterol | 115.6 mg |
| Sodium | 378.7 mg |
| Carbohydrates | 17.4 g |
| Fiber | 2.8 g |
| Sugars | 3.7 g |
| Protein | 13.2 g |
Instructions
Step 1: Prepare the Red Pepper Sauce
- Puree the Roasted Red Peppers: Start by placing the roasted red peppers into a blender or food processor. Puree until smooth, making sure you have a thick, creamy consistency.
- Combine with Mayonnaise and Spices: To the pureed peppers, add the fat-free mayonnaise, cayenne pepper, and seasoning salt. Blend until fully combined.
- Refrigerate: Transfer the sauce to a small bowl, cover, and refrigerate to allow the flavors to meld together while you prepare the crawfish cakes.
Step 2: Make the Crawfish Cakes
- Sauté the Aromatics: Heat 1 teaspoon of olive oil in a large sauté pan over medium heat. Add the chopped onion and celery to the pan and cook, stirring occasionally, until they are soft and slightly translucent (about 3–4 minutes).
- Mix the Cake Ingredients: Transfer the sautéed onion and celery to a large mixing bowl. Add the eggs, ground walnuts, chopped parsley, fat-free mayonnaise, lemon juice, Worcestershire sauce, mustard powder, celery seed, and paprika to the bowl. Stir everything together until well combined.
- Incorporate the Crawfish: Gently fold in the crawfish meat, ensuring it’s evenly distributed through the mixture. Then, take half of the mixture and place it in a blender or food processor. Pulse a few times to puree the mixture, then return it to the bowl. This step helps to bind the ingredients together and gives the cakes a better texture.
- Form the Patties: Once the mixture is fully combined, form it into about 8 patties. Dredge each patty in the panko breadcrumbs, ensuring they are evenly coated on both sides. This will give the cakes a nice, crispy outer layer when cooked.
Step 3: Cook the Crawfish Cakes
- Heat the Oil: In the same sauté pan, heat the remaining 2 teaspoons of olive oil over medium heat.
- Cook the Patties: Add the patties to the pan in batches (don’t overcrowd the pan) and cook for about 2–3 minutes per side, or until they are golden brown and crispy on the outside. Flip gently to avoid breaking the patties.
- Serve: Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Serve the crawfish cakes warm with a generous drizzle of the spicy red pepper sauce on top.
Tips & Variations
- Substitute with Crab: If you prefer crab cakes, feel free to substitute the crawfish with fresh or canned crab meat. Both options will yield equally delicious results.
- Make Ahead: You can prepare the crawfish cake mixture and form the patties ahead of time. Simply refrigerate them for up to a few hours before cooking. This can help the cakes hold together better while cooking.
- Adjust Spice Levels: If you’re not a fan of too much heat, start with a smaller amount of cayenne pepper in the sauce and gradually add more to taste.
- Serving Suggestions: These Cajun crawfish cakes are excellent served as a main dish with a side of sautéed vegetables, over a bed of mixed greens, or with a side of rice for a more substantial meal.
Conclusion
These Cajun Crawfish/Crab Cakes with Spicy Red Pepper Sauce are a perfect blend of Cajun flair and health-conscious ingredients. With a crispy exterior, flavorful filling, and a zesty red pepper sauce, this dish offers a delightful balance of flavors and textures. Whether for brunch or dinner, they make an impressive yet easy-to-make dish that’s sure to be a hit with family and guests alike.
