How to make it

  • For the Crawdad Cakes
  • Sauté the onions and bell pepper until soft.
  • Add garlic and sauce for approximately two minutes.
  • Add the crawfish and sauté for 2 more minutes.
  • Add the roux and egg yolks and cook for 3-4 minutes.
  • Add the breadcrumbs and cheese.
  • Salt and pepper to taste. Allow the mixture to cool.
  • Portion the mixture into the desired size and roll into breadcrumbs.
  • Sauté in oil until golden brown.
  • Poach an egg.
  • For the Cajun Aioli Sauce:
  • Whisk olive oil and garlic paste together.
  • In separate bowl, combine mustard and mayonnaise.
  • While whisking mayonnaise/mustard mixture, slowly drizzle in the garlic and olive oil.
  • Add Crystal hot sauce, salt, pepper, and vinegar, and mix thoroughly. Squeeze in some lemon juice.
  • For Serving:
  • Toast an English Muffin, place crawdad cake on top, place poached egg on top of that, drizzle the Cajun aioli over the top, and garnish with either a sprig of thyme or parsley.

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Crazy'em YUMMY
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    The crawfish sound great in this. I have never had them in Eggs Benedict. I will definitely have to try this .. Thanks...;-)~
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    " It was excellent "
    trigger ate it and said...
    Angelina I had Eggs Benedict for our Valentines day breakfast. Nothing even remotely close to this recipe.
    I am printing this one I love the addition of those craw fish cakes.
    Five forks and a big smile :)
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    " It was excellent "
    bluewaterandsand ate it and said...
    Interesting recipe. It's different and sounds delicious. Be something new for me to try.
    Was this review helpful? Yes Flag

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