Crawfish Burger
PREP TIME: 30 minutes
SERVES: 10 - 12

In Cajun country, Louisiana's favorite "mud bugs" are often found nestled between hamburger buns as an alternative to ground meat.


  • 2 lbs cleaned crawfish tails
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 1 cup bell pepper, diced
  • 2 tbsps garlic, diced
  • 3 eggs, beaten
  • salt and pepper to taste
  • 1 cup seasoned breadcrumbs
  • 1/2 cup parsley, chopped
  • 1/2 cup vegetable oil
  • 2 cups unseasoned flour

Grind crawfish, onions, celery, bell pepper, and garlic in a homestyle meat grinder or cuisinart. Once ground, add eggs and season to taste using salt and pepper. Add breadcrumbs, 1/2 cup at a time, to absorb any excess liquid. Add parsley. Mold all ingredients into hamburger-style patties. In a 10-inchcast iron skillet add vegetable oil and heat over medium-high heat. Dust each crawfish patty with flour and saute in skillet until golden brown on both sides. Remove, drain well and prepare as you would any hamburger.


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2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295