Crawfish Cakes with Cocktail Aioli
 
Ingredients
  • 2 cups corn oil
  • 3 pounds crawfish
  • ½ pound trimmed white bread, cut into ½-inch cubes
  • 2 tablespoons Old Bay seasoning
  • ½ teaspoon ground white pepper
  • ¾ cup chopped pimientos
  • 2 tablespoons chopped fresh parsley
  • 1 egg
  • 1¾ cups mayonnaise, divided
  • 1 teaspoon prepared mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ cup zesty cocktail sauce
Instructions
  1. Pour the oil in a large skillet and place over medium-high heat. Bring to 350 degrees.
  2. Meanwhile, mix together the crawfish, bread cubes, Old Bay, pepper, pimientos and parsley. In a separate bowl, beat the egg and stir in all but 2 tablespoons of the mayonnaise, mustard, juice and Worcestershire. Stir into the crawfish mixture and combine to a meatloaf-like texture. The mixture should not be too dry or too wet. Adjust accordingly with more bread.
  3. Divide the mixture into 16 equal portions (about 4 ounces each) and shape into patties. Carefully place a few patties at a time into the hot oil and cook each side 4 to 5 minutes, until golden brown. Drain on paper towels and repeat with the remaining patties.
  4. Stir together the remaining mayonnaise and cocktail sauce. Serve with the warm crawfish cakes.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/let-the-good-times-roll/