Crawfish & Crab Cakes

Makes eight to ten 4 oz. cakes

This tasty entree has been featured on several of our festivals. It is best to make in the Spring and Summer when crab meat is less expensive.


  • 1 lb. fresh crawfish tailmeat chopped coarsely (crawfish tailmeat is now readily available in most grocery stores)
  • 1 lb. lump crab meat well picked of shells
  • 2 medium size red bell peppers, chopped
  • 2 medium size green bell peppers, chopped
  • 1 medium red onion, chopped
  • 1 Tbs. chopped fresh garlic
  • 3 Tbs. butter
  • 1/4 cup chopped fresh parsley
  • 2 Tbs. Creole mustard or other whole grain mustard
  • 2 Tbs. seafood seasoning (Old Bay spice will do)
  • Juice of 1 lemon
  • 1/2 tsp. each salt and pepper
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1/2 cup flour
  • 1/4 cup of olive oil
  • Tartar or Sherry Remoulade sauce

Sauté onions, peppers, and garlic in butter until tender. Let cool. Blend crawfish tail meat, crab meat, parsley, mustard, seafood seasoning, lemon juice, salt, and pepper thoroughly in a mixing bowl. Add the cooled onion and pepper mixture and eggs, then fold in the bread crumbs. Form into four oz. cakes and dredge in flour. Heat the oil in a frying pan and brown both sides of the cakes in a frying pan, cooking approximately two minutes per side. Finish the cakes by placing them in a baking pan and placing them in a 350 degree oven for ten minutes. Serve with tartar sauce or for a real New Orleans flavor Sherry Remoulade sauce.