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Smoked Crawfish Cakes with Corn Relish

Smoked Crawfish Cakes with Corn Relish Paired with Napa Cellars Chardonnay


For Crawfish Cakes:
1lb lightly smoked crawfish tails (smoke crawfish tails by combining them with 1oz of liquid smoke in a bowl and mix well)
1 yellow onion, finely diced
1 green bell pepper, finely diced
1/2 c celery, finely diced
1/4 c parsley, chopped
1/4 c green onion, diced
1/4 c garlic, minced
1 lemon, juiced
1/4 c prepared horseradish
2 c mayonnaise
3 eggs
2 T hot sauce
3 c + 2 c bread crumbs
creole seasoning to taste

For Smoked Corn Relish:
2 ears of roasted corn, shucked (put corn, in husks, in the oven for 20 minutes at 350°; let cool before shucking)
1/4 c red onions, finely diced
1/4 c garlic, minced
2 T parsley, chopped
1/4 c cane vinegar
salt and pepper to taste

For Chive Aioli:
3 c chives, diced
1/2 c garlic, minced
2 lemons, juiced
1 c red wine vinegar
6 eggs
1/2 gallon salad oil
salt and pepper to taste

To prepare crawfish cakes: Lightly chop crawfish tails. Add all ingredients minus the bread crumbs into a mixing bowl. Fold in 3 cups of bread crumbs one cup at a time until all mixed in. Portion crawfish mixture into 3 to 4 oz. cakes. Dust cakes in bread crumbs and set aside. To prepare roasted corn relish: Mix all ingredients and set aside. To prepare chive aioli: Mix all ingredients, minus salad oil, in a 1 gallon container. Using a hand blender, slowly begin to add the oil until all the oil is used.

Chef Alfred Singleton

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