If you have never had Crawfish Burgers you don’t know what you’re missing. These New Orleans favorites are every bit as delicious as shrimp burgers. Make them slider size and serve them as an appetizer at a Mardi Gras party and they are sure to be a hit.

Served on a bun with lettuce, tomato and a creamy dill sauce they make a delicious seafood burger.

Crawfish

You will need a pound of frozen crawfish tail meat for these Crawfish Burgers. Unless you live in a rural area , you should be able to find crawfish at a well-stocked or high-end grocery or specialty store. My local butcher in Beaufort, SC carries them. If not you can order online. I typically thaw them overnight in the refrigerator the night before I use them.

Other Ingredients

Crushed saltine crackers, an egg, and a little mayo are used as a binder for this recipe. A little onion, celery, red bell pepper, garlic, Creole seasoning, Creole mustard, and Worcestershire sauce are used for flavor.

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Tips For Making Crawfish Burgers

The burger mixture needs to be refrigerated for at least 4 hours and up to 24 hours so it is best to make the mixture a day in advance of eating them. If the mixture is well chilled, the patties won’t fall apart when you cook them.

The crawfish patties can be shaped and formed and frozen for later use. Wrap well in plastic wrap and defrost in the refrigerator overnight before cooking them.

It helps if you coarsely chop the crawfish, cutting each crawfish into roughly 2 to 3 pieces to help the patties hold together better.

This is my favorite Creole Seasoning.