If you love crab cakes like we do then you are sure to love these Crawfish Étouffée Rice Cakes as well. By using leftover Classic Crawfish Étouffée, you can create two or more meals from basically the same ingredients.´You may even decide that you like these little cakes so much that you’ll make up a batch of étouffée just for the purpose of making them!
These are easily made ahead and refrigerated or frozen if you prefer. While we most often serve them as a main dish for dinner, they could easily be made smaller and used as appetizers. Serve them with the easy adobo sauce made (recipe provided) or with our favorite Comeback Sauce. There’s no doubt they’ll be a hit with family or friends either way you serve them.
Crawfish Étouffée Rice Cakes
- 2 cups leftover Classic Crawfish Étouffée (drained of excess roux
- 2 1/2 cups Italian bread crumbs, divided (or more)
- 2 cups cooked Riceland long-grain rice, cooled
- 1/2 cup chopped green onions
- 2 teaspoons Tabasco (to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper or smoked chipotle pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 4 eggs, divided
- 1 cup milk
- 2 cups all-purpose flour (or more)
- 2 cups panko (or more)
- Riceland Rice Bran Oil for frying
- 1 16-ounce bottle Hidden Valley Ranch Dressing
- 4 chipotle peppers in adobo
- 3 cloves garlic
- 1/2 - 1 teaspoon Creole seasoning
- 1/2 teaspoon cracked black pepper
Optional Comeback Sauce
- In a large mixing bowl, combine Crawfish Étouffée, 1/4-1/2 cup Italian bread crumbs (depends on wetness of étouffée), rice, green onions, Tabasco, salt, cayenne, paprika, Creole seasoning and 2 beaten eggs. Mix well.
- Cover and set mixture in the refrigerator to chill at least 45 minutes.
- In 1 medium bowl, combine remaining 2 eggs and milk; whisk together.
- In another medium bowl, place remaining flour.
- In a 3rd medium bowl, add remaining bread crumbs and panko.
- Using a cookie scoop, form crawfish-rice mixture into small balls. Flatten each ball into a small cake.
- Place cakes in flour, then egg-milk mixture, then in panko. Set aside on a parchment-lined baking sheet until all are formed.
- Refrigerate cakes until firm or up to 24 hours. Cakes may be individually frozen at this point.
- In a large skillet, pour Riceland Rice Bran Oil to a depth of at least 1/2 inch. Heat over medium heat to 350 degrees.
- Fry cakes in small batches 3-5 minutes until golden brown. (Thaw if frozen.) Serve hot with sauce.