Crawfish Cakes

Ingredients

• 1 lb. cooked crawfish tails, chopped
• 1/2 c. diced celery
• 1/2 c. diced bell pepper
• 1/2 c. diced onion
• 3 cloves garlic, minced
• 1/2 c. all-purpose flour
• 1/2 c. cornmeal
• 1/4 c. Creole seasoning
• 2 eggs, lightly beaten
• 2 Tbsp. chopped fresh parsley
• 1/4 c. vegetable oil

Directions

1. In a large bowl, combine the crawfish tails, celery, bell pepper, onion, and garlic. Mix well.
2. In a separate bowl, whisk together the flour, cornmeal, and Creole seasoning.
3. Add the flour mixture to the crawfish mixture and stir to combine. Add the eggs and parsley and mix until thoroughly combined.
4. Heat the oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the crawfish mixture into the hot oil and flatten slightly with a spatula. Cook the cakes until golden brown and crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
5. Serve warm with your favorite dipping sauce.

Interesting Facts

• Crawfish is a popular seafood in Louisiana, and can be found in many Cajun dishes.
• Crawfish cakes are a great way to use up leftover crawfish tails.
• These cakes can also be served as a main dish with a side of vegetables or a salad.