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.