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South Louisiana Crawfish Cakes


Quick and easy

Quick and easy

Quick and easy

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 until 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

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