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.
No Nutritional Information Available