Recipe courtesy of Marlene LeBoeuf

Creole Crab and Crawfish Cakes

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  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 30 min
  • Inactive: 2 min
  • Cook: 30 min
  • Yield: 4 to 6 servings or 10 to 12 ca
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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


  1. 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:

  1. Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled. 
  2. Yield: 1 3/4 cups of sauce