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Prep Time: 13 Minutes Cook Time: 12 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat. 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:
1. Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
2. 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.
3. 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.
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