Summary

Need a dairy free and pescatarian hor d'oeuvre? Crawfish Cake Sliders could be an excellent recipe to try. One portion of this dish contains around 9g of protein, 6g of fat, and a total of 181 calories. For 60 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. 15 people were impressed by this recipe. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. If you have egg, tartar sauce, onion, and a few other ingredients on hand, you can make it. With a spoonacular score of 25%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Cajun Crawfish Sliders, Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee, and Crab Cake Sliders.

Instructions

In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery and cook until tender, about 2-3 minutes. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice (or to taste). Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 8 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve with a dollop of tartar sauce.

Ingredients

• 1 oil
• 2 shelled crawfish tails
• 3 each chopped onion, red pepper and celery
• 4 chopped garlic
• 5 Creole spice
• 6 egg
• 7 bread crumbs
• 8 slider buns
• 9 Tartar sauce

Directions

• 1 In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery and cook until tender, about 2-3 minutes.
• 2 Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice (or to taste).
• 3 Transfer to a mixing bowl and set aside to cool.
• 4 Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice.
• 5 Form into 8 equal patties and flatten to 3/4-inch thick.
• 6 Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy.
• 7 Serve with a dollop of tartar sauce.