Abita Crawfish Cakes


Recipe courtesy of Abita Brew Pub, Abita Springs, LA.

Serves 8

  • Vegetable oil
  • 4 tablespoons chopped green pepper
  • 4 tablespoons chopped onion
  • 4 tablespoons  chopped celery
  • 1/2 teaspoon black pepper
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1 dash Tabasco
  • 3 oz. Abita Andygator beer
  • 1 lb. crawfish tails
  • 1 to 1 ½ cups dry bread crumbs
  • Flour
  • Egg wash 
  • Corn flour
  • 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

Abita Crawfish Cakes 

Click image to enlarge.


In a large skillet, saute green pepper, onion and celery in the oil with the spices and Tabasco until vegetables are tender. Add beer and bring to a simmer. Remove from heat and add crawfish.

Set aside to cool.

In a large bowl, combine the crawfish mixture and bread crumbs and form into 8 flat crawfish cakes. Coat each cake with flour, dip into egg wash, then coat with corn flour. Fry in vegetable oil on medium heat until cakes are a light golden brown. Use the same procedure to coat the tomatoes and fry them, too.

To serve, place two fried tomato slices on a plate with the crawfish cake. Serve with Remoulade sauce, diced fresh tomatoes and sliced onions.


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