Remoulade Sauce:

1 roasted red bell pepper, minced

1 c. sour cream

Chopped basil

Salt & pepper to taste

Cayenne pepper to taste

1/4 c. olive oil

Crawfish Cakes:

1 lb. Louisiana crawfish tailmeat

2 T. minced roasted red bell pepper

Chopped parsley, chives and basil

1 T. Creole mustard

2 t. mayonnaise

2 t. Cajun I Creole seasoning

Salt & pepper to taste

1 egg

3/4 c. bread crumbs

Juice of 1/2 lime

For sauce: Combine 1/4 c. minced red bell pepper with sour cream, basil, salt, pepper and cayenne. Slowly whisk in olive oil to form a creamy dressing. Refrigerate. 

For crawfish cakes: Coarsely chop tailmeat. Combine with all ingredients except bread crumbs and mix well. Form into 2″ balls, roll in bread crumbs and flatten. Melt some butter on a griddle or skillet over medium heat and saute’ cakes until golden brown, about 1 minute per side. Finish cooking in 350 degree oven for 10 minutes. Serve topped with remoulade sauce and sour cream.