The Pelican Club’s crawfish and shrimp cakes with herb mayonnaise and farmers market salsa

For seventeen years, Chef Richard Hughes has delighted locals and visitors alike in the elegant dining rooms of the Pelican Club. From the very start, his menu has featured local products in international culinary creations with a strong emphasis on Asian elements. The panko bread crumbs add an unparalleled crunch to these unusual crawfish and shrimp cakes.


Herb mayonnaise

  • 8 anchovy fillets
  • 2 jalapeño peppers, chopped
  • juice of 2 lemons
  • juice of 2 limes
  • 2 cups (packed) mixed fresh herbs – dill, tarragon, mint, basil, cilantro, chives, and parsley
  • 2 tablespoons capers
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh minced
  • 1 teaspoon fresh minced garlic
  • salt
  • cayenne pepper
  • 1 quart mayonnaise

Farmers market salsa

  • apple
  • avocado
  • cantaloupe
  • cilantro
  • citrus fruit
  • jalapeño pepper
  • mango
  • pineapple
  • red onion
  • scallion
  • salt
  • cayenne pepper
  • (any combination of the above)

Crawfish and shrimp cakes

  • 6 green onions (green part only), thinly sliced
  • 1 egg
  • 1 egg white
  • juice of 1 lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon cayenne pepper
  • 1 teaspoon curry powder
  • 1 teaspoon coarse salt
  • 3 dashes Tabasco
  • 2 dashes Worcestershire sauce
  • 1/2 pound crawfish tails
  • 1/2 pound shrimp, cooked, peeled and diced
  • 1 cup panko bread crumbs, divided
  • butter (for sautéing)
  • lettuce leaves
  • lemon wedges
  • fresh basil leaves (for garnish)


To prepare Herb Mayonnaise: Combine all ingredients except mayonnaise in blender container. Process until mixture is pureed. Blend with mayonnaise. Cover and refrigerate until ready to use.

To prepare Farmers Market Salsa: Hand chop all ingredients. Mix together and season with salt and cayenne pepper.

To prepare Crawfish and Shrimp Cakes: Combine green onions, egg, egg white, lemon juice, mayonnaise, parsley, cayenne pepper, curry powder, salt, Tabasco, and Worcestershire sauce; mix well. Gently fold in crawfish, shrimp, and 3/4 cup breadcrumbs. Form mixture into cakes using about 1/4 cup per cake. Coat cakes with remaining bread crumbs. Sauté in butter for 2 minutes per side.

To serve, place sautéed cakes on lettuce leaves and top with a dollop of herb mayonnaise, a spoonful of farmers market salsa, and a lemon wedge. Garnish with fresh basil leaves. Allow two cakes per serving as an appetizer; four cakes per serving as an entrée.

Recipe contributed by Chef Richard Hughes, The Pelican Club

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.