Prev Recipe Next Recipe

Recipe courtesy of Marlene LeBoeuf

Save Recipe Print

Total:: 1 hr 2 min
Prep:: 30 min
Inactive:: 2 min
Cook:: 30 min

Yield:: 4 to 6 servings or 10 to 12 ca

Level:: Intermediate

Ingredients

1 pound crawfish
1 pound crabmeat
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Creole mustard
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 cup chopped onion
1 cup rice, cooked
1 cup saltines, broken
1/2 cup bread crumbs

Zesty Remoulade Sauce:

1 cup mayonnaise
3 green onions, finely chopped
1 celery stalk, finely chopped
2 tablespoons horseradish, prepared and drained
1 tablespoon chives, finely chopped
1 tablespoon Dijon mustard
1tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon hot pepper sauce

Directions

In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.

Zesty Remoulade Sauce:

Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.

Yield: 1 3/4 cups of sauce

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Creole Crab and Crawfish Cakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 4 to 6 servings or 10 to 12 ca
Ingredients: 1 pound crawfish; 1 pound crabmeat; 3 large eggs; 1 teaspoon dry mustard; 1/2 teaspoon granulated garlic; 1/2 teaspoon celery salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 1 tablespoon Creole mustard; 1/4 cup bell pepper, chopped; 1/4 cup celery, chopped; 1/2 cup chopped onion; 1 cup rice, cooked; 1 cup saltines, broken; 1/2 cup bread crumbs; 1 cup mayonnaise; 3 green onions, finely chopped; 1 celery stalk, finely chopped; 2 tablespoons horseradish, prepared and drained; 1 tablespoon chives, finely chopped; 1 tablespoon Dijon mustard; 1tablespoon fresh lemon juice; 1 clove garlic; 1/2 teaspoon hot pepper sauce

Add a Note

Get the Recipe

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

Get the Recipe

1 - 3 of 6 videos

Creole Crab and Crawfish Cakes

Zesty Remoulade Sauce:

Zesty Remoulade Sauce:

Categories:

My Private Notes

No-Churn Watermelon Ice Cream Slices

No-Churn Watermelon Ice Cream Slices 00:53

Crispy Chicken Parm Balls 00:47

Strawberry Shortcake Cupcakes 00:41

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42