Crawfish and Asparagus Cakes

Prep Time: 30 Minutes
Yields: 8 Servings


During crawfish season, many Louisianians substitute crawfish in their crab cakes. For Easter, this dish can be fancied up by adding fresh asparagus spears to the mixture.

1 pound crawfish tails, chopped
6 pencil asparagus spears, chopped ¼-inch
4 tbsps butter
½ cup diced onions
½ cup diced celery
¼ cup diced red bell peppers
2 tbsps minced garlic
¾ cup Italian bread crumbs
¼ cup thinly sliced green onions
¼ cup mayonnaise
1 egg
2 tbsps minced parsley
2 tsps Worcestershire sauce
2 tsps lemon juice
1 tbsp Creole seasoning
1 tbsp Creole mustard
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup Italian bread crumbs
¼ cup vegetable oil

In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Add asparagus and cook 2 additional minutes. Remove and cool slightly. In a large mixing bowl, combine sautéed vegetables and all remaining ingredients except crawfish, ½ cup bread crumbs and oil. Use hands to gently fold in crawfish. Adjust seasonings if necessary. Gently form crawfish mixture into 1" x 2½" patties, dust lightly with bread crumbs then place on a cookie sheet. Chill in refrigerator at least 1 hour. In a sauté pan, heat vegetable oil over medium-high heat. Sauté crawfish cakes 2–3 minutes on each side, turning each cake over gently to avoid breaking. Place crawfish cake in center of dinner plate and top with White or Red Rémoulade Sauce.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295