Crawfish Cakes With Cilantro-Lime Cream

• 1 pound cooked, peeled crawfish tails*
• 3 cups soft breadcrumbs
• 1/2 cup mayonnaise
• 1/2 cup chopped green onions
• 2 garlic cloves, pressed
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 3 tablespoons vegetable oil
• Cilantro-Lime Cream
• Garnish: fresh cilantro sprigs, crawfish tails

1. Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.
2. Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels, and serve with Cilantro-Lime Cream. Garnish, if desired.
3. * 1 pound frozen cooked crawfish tails, thawed and rained, may be substituted.

breadcrumbs, mayonnaise, green onions, garlic, lemon juice, worcestershire sauce, cajun seasoning, ground red pepper, egg, vegetable oil, cilantro, fresh cilantro sprigs

Taken from www.myrecipes.com/recipe/crawfish-cakes-with-cilantro-lime-cream (may not work)