If you haven’t tried crawfish burgers, you’re missing a true New Orleans treat. As flavorful as shrimp burgers, these make excellent sliders for a Mardi Gras appetizer or a satisfying main when served on buns with lettuce, tomato, and a creamy dill sauce.
When served warm on a bun with crisp lettuce, fresh tomato, and a tangy dill sauce, crawfish burgers become a memorable seafood sandwich.
Crawfish
This recipe calls for 1 pound of frozen crawfish tails. You can usually find them at well-stocked grocery stores, specialty shops, or local seafood markets. I thaw mine overnight in the refrigerator before using them.
Other Ingredients
The patties use crushed Saltine crackers, an egg, and a small amount of mayonnaise to bind the mixture. For flavor, add chopped onion, celery, red bell pepper, garlic, Creole seasoning, Creole mustard, and Worcestershire sauce.
Tips For Making Crawfish Burgers
Chill the combined burger mixture for at least 4 hours and up to 24 hours before forming patties. Well-chilled mixture holds together better during cooking.
You can form the patties and freeze them for later use. Wrap each patty tightly in plastic wrap and thaw overnight in the refrigerator before cooking.
Coarsely chopping the crawfish into 2–3 pieces helps the patties maintain texture and cohesion.
More Crawfish Recipes
- Crawfish Jambalaya
- Crawfish Dressing
- Crawfish Fettuccine
- Crawfish Bread
- Fried Crawfish Etouffee Balls
- Crawfish Cornbread
- Crawfish Queso
- Crawfish Tetrazzini
Crawfish Burgers
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 2 garlic cloves, minced
- 2 1/2 tablespoons mayonnaise
- 2 teaspoons Creole mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Creole seasoning
- 1 large egg, lightly beaten
- 30 Saltine crackers, crushed
- 1 pound crawfish tails, coarsely chopped
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 6 hamburger buns or slider buns
- Green lettuce leaves
- Tomato slices
Dill Sauce
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon dill pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon Creole mustard
- 1/4 teaspoon Creole seasoning
Instructions
- Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the chopped onion, celery, and red bell pepper. Cook, stirring occasionally, about 4 minutes.
- Add the minced garlic and cook 1 more minute. Remove from heat, let cool slightly, then transfer to a large mixing bowl.
- Stir in mayonnaise, Creole mustard, Worcestershire sauce, Creole seasoning, the beaten egg, crushed Saltine crackers, and the coarsely chopped crawfish tails. Mix until combined. Cover and refrigerate for 4–24 hours.
- Prepare the dill sauce by combining all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Shape the chilled mixture into 6 patties for full-size burgers or 10 smaller patties for sliders.
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Cook half the patties 4–5 minutes per side (3–4 minutes per side for sliders) until golden and heated through.
- Repeat with the remaining butter, oil, and patties.
- Assemble burgers by layering lettuce, tomato slices, and a crawfish patty on each bun. Spread the top bun with dill sauce and serve immediately.
Notes
Nutrition
Carbohydrates: 22 g |
Protein: 5 g |
Fat: 20 g |
Sodium: 396 mg
Nutrition information is an approximation.
Recipe adapted from LouisianaCookin.
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