Crispy Shrimp and Crawfish Cakes
These crispy shrimp and crawfish cakes are a delicious seafood treat that perfectly combines succulent shrimp and tender crawfish tails. Bound together with flavorful seasonings and topped with a crispy panko coating, they make for a delightful appetizer or main dish. Serve with a zesty remoulade for an extra layer of flavor!
ingredients
- 1 pound uncooked medium shrimp - peeled, deveined, and chopped
- 1 pound peeled crawfish tails, chopped
- 8 oz. crushed saltine crackers
- 10 scallions, chopped
- 2 eggs
- 2 tbsps. chopped red bell pepper (Optional)
- 2 tbsps. mayonnaise
- 2 tbsps. olive oil
- 1 1/2 tsps. dry mustard
- 1 1/2 tsps. garlic powder
- 1 tsp. cayenne pepper
- 1/2 tsp. seafood seasoning (such as Old Bay®)
- 1 cup panko bread crumbs
- 1/2 cup olive oil
steps
- 1.
In a large mixing bowl, combine the chopped shrimp, crawfish tails, crushed saltines, scallions, eggs, red bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning. Mix until thoroughly combined.
- 2.
Form the mixture into patties, about 3 inches in diameter and 1/2 inch thick.
- 3.
Lightly coat each patty with panko bread crumbs for added crunch.
- 4.
In a deep skillet, heat 1/2 cup olive oil over medium to medium-high heat.
- 5.
Carefully place the patties in the hot oil, cooking for about 3 minutes on each side or until they are golden brown and crispy.
- 6.
Remove from the skillet and drain excess oil on paper towels before serving.
