Crawfish Cakes

• 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

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.
3. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour.
4. Form the chilled mixture into 8 patties.
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. Drain on paper towels.

egg, mayonnaise, mustard, worcestershire sauce, pepper, crawfish tails, buttery round crackers, canola oil

Taken from allrecipes.com/recipe/crawfish-cakes/ (may not work)