VIDEO: Fresh Ideas: Crawfish corn cakes

Published on Wednesday, 26 February 2014 10:31 - Written by

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Crawfish Corn Cakes


1 egg

1/4 teaspoon salt

1 tablespoon Creole mustard

1/2 teaspoon black pepper

1 teaspoon Cajun seasoning

2 teaspoons Worcestershire sauce

1 tablespoon mayonnaise

1 tablespoon fresh parsley, minced

1 cup crumbled corn bread, just enough to hold cakes together

8 ounces of crawfish tails, roughly chopped

1/2 cup melted butter

1 tablespoon Louisiana hot sauce



Preheat oven to 425 degrees. Line a baking sheet with foil and grease with butter. Set aside. Whisk together all ingredients, except crawfish and cornbread in a large bowl. Gently fold in crawfish and the cornbread crumbs. Form the mixture into loose patties. Place on the greased baking sheet and bake for 15 to 20 minutes or until golden. In a small bowl combine the melted butter and hot sauce. Serve with crawfish cakes. Recipe by Christine Gardner. Watch the FRESH Ideas video at or See it live Tuesdays at 5p.m. on CBS19.