Crawfish Cakes

1. 1

   Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.

2. 2

   Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined.

3. 3

   Refrigerate the crawfish mixture until it can hold a shape, about 1 hour.

4. 4

   Form the chilled mixture into 8 patties.

5. 5

   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.

6. 6

   Drain on paper towels.

No additional tips available.