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Crawfish Cakes

By: mattTRAZY

"A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat."

Rate/Review | Read Reviews (1)

What to Drink?
	Types of Wine: Chardonnay
	Beer

Prep Time:
13 Min

Cook Time:
12 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 crawfish cakes

Ingredients

1 beaten egg
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce (such as Crystal ®)
1 pound cooked and peeled whole crawfish tails
1 sleeve buttery round crackers, crushed
1/4 cup canola oil

Directions

Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.
Heat the canola oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.