Chef Folse's Crawfish Burgers

Prep Time: 30 Minutes
Yields 10-12 Servings


Like many people you may be looking for a great way to serve up the crawfish tails leftover from your Easter crawfish boil. This recipe is so good however, it's worth going out and buying some more. As an alternative to serving these crawfish burgers on buns, they make a fabulous appetizer served as you would a crab cake with rémoulade or tartar sauce on the side.


2 pounds cleaned crawfish tails
1 cup minced onions
1 cup minced celery
½ cup minced red bell pepper
2 tbsps minced garlic
3 eggs, beaten
¼ cup mayonnaise
salt and black pepper to taste
1 cup seasoned breadcrumbs
½ cup parsley, chopped
½ cup vegetable oil
2 T flour


Grind crawfish, onions, celery, bell pepper and garlic in a home-style meat grinder or food processor. Once ground, add eggs and mayonnaise and season to taste with salt and pepper. Add breadcrumbs, ½ cup at a time, to absorb any excess liquid. Mix in parsley. Mold all ingredients into hamburger-style patties. In a 10-inch cast iron skillet, heat vegetable oil over medium-high heat. Dust each patty with flour and sauté until golden brown on both sides. Remove and drain well on paper towels. Heat hamburger buns. Dress one side with tartar sauce and the other with red rémoulade. Top with lettuce and tomato.