South Louisiana Crawfish Cakes
1 beaten egg
1/2 c. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 dash hot pepper sauce
1 lb. cooked and peeled whole crawfish tails
1 sleeve H-E-B Butter Rounds Crackers, crushed
1/4 c. canola oil
Mix egg, mayonnaise, mustard,
Worcestershire, and hot pepper
a large bowl.
Add crawfish tail meat and crushed
crackers; mix until thoroughly
ined. Refrigerate until it
can hold a shape, about 1 hour.
Form into 8
Heat canola oil in a skillet over
Medium heat, and fry patties until
olden brown, about 6 minutes
per side. Drain on paper towels.
No Nutritional Information Available