Crawfish Cakes with Chipetole Tartar Sauce

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Crawfish Cakes with Chipetole Tartar Sauce

Crawfish Cakes with Chipetole Tartar Sauce


  • 1/2 cup prepared mayonnaise
  • 2 dried chipotle peppers
  • Chopped parsley for garnish
  • 1/2 cup bread crumbs
  • 1 egg
  • Creole spice
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons each chopped onion red pepper and celery
  • 1 cup shelled crawfish tails
  • 2 tablespoons plus 1 teaspoon oil
  • Salt and pepper
  • Juice of 1 lemon
  • 1 tablespoon chopped green onions


  • Make tartar sauce:
    In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with mayonnaise, green onion, lemon, salt and pepper. Adjust seasonings, to taste, with salt and pepper.

    In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.

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