Low Country Cakes

Sherri Williams


Since I love crab cakes, I thought that I would make these crawfish cakes for a change. They turned out great!Hope you enjoy them. Happy Cooking! sw:)


★★★★★ 6 votes

6 main or 24 appetizers
20 Min
30 Min


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  • 12 oz
    cooked crawfish tails, chopped
  • 1/4 lb
    cooked andouille sausage, chopped
  • 2
    celery hearts, chopped
  • 1 small
    red pepper, chopped
  • 1 small
    onion, chopped
  • 2 Tbsp
    tbsp italian parsely, chopped
  • 1 large
    egg, beaten
  • 3 Tbsp
  • 1 Tbsp
    seafood seasoning
  • 1/2 c
    panko bread crumbs
  • 1
    lemon, zest
  • 5 Tbsp

  • 1 pkg
    coleslaw mix
  • 1
    chipotle pepper in adobo sauce, chopped
  • 2 oz
  • 3 Tbsp
    apple cider vinegar
  • 3 Tbsp
  • 1 Tbsp
  • ·
    salt and pepper to taste
  • ·
    chill coleslaw for 30 minutes

How to Make Low Country Cakes


  1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft.
    Remove from pan and cool for about 10 minutes
  2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo,
    1/4 panko bread crumbs and seafood seasoning. Mix well.
  3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
  4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
  5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
  6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread

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About Low Country Cakes

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