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South Louisiana Crawfish Cakes
Prep Time:
20 minutes
Cook Time:
8-12 minutes
4 servings

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 sauce in a large bowl.
Add crawfish tail meat and crushed crackers; mix until thoroughly combined. Refrigerate un
til it can hold a shape, about 1 hour. Form into 8 patties.
Heat canola oil in a skillet over Medium heat, and fry patties until golden brown, about 6
minutes per side. Drain on paper towels.

Nutritional Information

No Nutritional Information Available


No Source Information Available