Print Recipe

Crawfish Fritters with Creole Cream Cheese Remoulade

Sometimes you need to have a recipe that can be used for savory and sweet. My crawfish fritters are a modern version of a south Louisiana fritter. The recipe is simple, inexpensive and feeds a crowd. You cannot find Creole cream cheese outside of south Louisiana; click the link to buy Creole cream cheese. A remoulade is a New Orleans tartar sauce.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Cajun, Creole, Southern



  • 1 cup corn meal
  • 1 cup masa flour
  • 1 ½ teaspoon savory NOLA or seasoning salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 4 ounces crawfish tails or boiled shrimp chopped
  • 1 ½ cups buttermilk
  • 1 egg beaten
  • oil for frying

Creole Cream Cheese Remoulade

  • 11 ounces creole cream cheese or 1 cup mayonnaise
  • 1 tablespoon white vinegar
  • ½ teaspoon savory NOLA or seasoning salt
  • 1 teaspoon worcestershire sauce
  • 2 sprigs fresh thyme leaves or ¼ teaspoon dry thyme
  • 1 teaspoon hot sauce
  • 2 green onions green parts only, sliced
  • ¼ red onion chopped small, garnish
  • ¼ green bell pepper chopped small, garnish
  • 1 small stalk of celery heart chopped small, garnish


  • To make fritters: Mix all dry ingredients together, stir in crawfish, buttermilk and egg. Shape into small bite size balls and fry in preheated for 5-8 minutes. Drain on plate lined with paper towels.
  • To make Creole cream cheese remoulade: Mix all ingredients together in a bowl. Mixture should be smooth with a sauce consistency. Mix red onion, bell pepper and celery hearts in a bowl sit to the side for garnish.
  • Serve fritters in a bowl with garnishes and sauce in a bowl.


Preheat oil to 375 F.
This is a great brunch item. Make this a sweet fritter by using 1 ½ teaspoon salt, omitting crawfish or substitute crumbled bacon, 1 ½ cup water. Sauce: use 7 ounces of creole cream cheese, ¼ teaspoon salt, 1 teaspoon cinnamon, dust with cinnamon sugar.