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View Cart/Checkout Shop By Department Crab Boil and Fish Fry Pure Spices Sauces and Mustards Spice Blends Featured Item Rex Cajun Creole For Louisiana cooking Rex Cajun Creole Seasoning is a must! This all-purpose seasoning is absolutely fantastic on your meats, poultry, seafood, sauces, salads, and soups. Use instead of salt and pepper for a one of a kind New Orleans flavor! We gladly accept: Home » Recipes » Jazzy Crawfish Cakes with REX Remoulade Sauce Jazzy Crawfish Cakes with REX Remoulade Sauce Print Version 3 Tbs. butter 2 yellow onions, chopped 1 green bell pepper, chopped 2 Tbs. garlic, chopped 1 tsp. REX Whole Thyme Leaves 1/2 Tbs. REX Lemon Pepper 1 tsp. salt 1 Tbs Worcestershire sauce 3 Tbs. lemon juice 12 cup water 1 tsp. REX Cayenne Pepper 2 lbs. Crawfish tails, peeled 2 Tbs. REX Parsley Flakes 1 bunch green onions, chopped 1 cup bread crumbs 3 eggs 2 cups milk 1/3 tsp. REX Louisiana Red Hot Sauce 3 cups flour REX Remoulade Sauce Set deep fryer to 325. In large saute pan melt butter. Add onion, bell pepper, garlic, REX Whole Thyme Leaves, REX Lemon Pepper, and salt and saute until soft. Add Worcestershire sauce, lemon juice, water, REX Cayenne Pepper and crawfish. Let cook 3 minutes over medium high heat. Remove from heat and add parsley and green onion. Slowly thicken with 1/2 cup of the bread crumbs. Let mixture cool. Form into cakes 3/4" high and 2" wide and set aside. Mix eggs, milk, and REX Louisiana Red Hot Sauce ans set aside. Roll cakes in flour, then dip into egg wash, and roll in remaining bread crumbs. Fry 3-1/2 minutes. Serve with REX Remoulade Sauce. Back to Recipes Ingredients Rex Louisiana Red Pepper Sauce Rex Cayenne Pepper Ground Rex Remoulade Sauce Rex Parsley Flakes

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