Photo by Aimee Broussard.

Step-up your post-crawfish boil recipe game with these Air Fryer Crawfish Cakes

Need something to do with that leftover crawfish? Try adding this dish to your post-crawfish boil recipe repertoire. These Air Fryer Crawfish Cakes paired with a homemade Remoulade Sauce from inRegister food columnist Aimee Broussard put a Louisiana twist on a classic crab cake.


Air Fryer Crawfish Cakes

1 lb. crawfish tails, cooked and peeled
2 cups seasoned breadcrumbs
½ cup mayonnaise
2 green onions, finely chopped
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Cajun seasoning
1 large egg, lightly beaten
Flat-leaf parsley, finely chopped (optional, for garnish)
Stir together crawfish with breadcrumbs, mayonnaise, onions, lemon juice, Worcestershire, Cajun seasoning and egg. Shape into 6 patties. Place patties into air fryer basket and lightly spray tops with oil. Depending on size of basket, you will likely have to air fry in batches. Air fry at 375 degrees for 10 minutes. Garnish with fresh parsley, if desired. Serve with Remoulade Sauce (recipe below).
Makes 6 crawfish cakes.

Remoulade Sauce:

½ cup mayonnaise
1 Tbsp. Creole mustard
1 tsp. paprika
1 tsp. Cajun seasoning
1 tsp. prepared horseradish
½ tsp. sweet pickle juice
1 clove garlic, minced
In a medium bowl, combine all ingredients. Spoon into an airtight container and refrigerate for a few hours to allow flavors to meld. Keep refrigerated.