Creole Crab and Crawfish Cakes

• 1 pound crawfish
• 1 pound crabmeat
• 3 large eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon Creole mustard
• 1/4 cup bell pepper, chopped
• 1/4 cup celery, chopped
• 1/2 cup chopped onion
• 1 cup rice, cooked
• 1 cup saltines, broken
• 1/2 cup bread crumbs
• 1 cup mayonnaise
• 3 green onions, finely chopped
• 1 celery stalk, finely chopped
• 2 tablespoons horseradish, prepared and drained
• 1 tablespoon chives, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 clove garlic
• 1/2 teaspoon hot pepper sauce

1. In a large bowl, mix all the above ingredients except for the saltines and bread crumbs.
2. Blend in the coarsely broken saltine crackers and bread.
3. Let rest in refrigerator for 1 hour.
4. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
5. Note: A viewer, who may not be a professional cook, provided this recipe.
6. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
7. Combine all ingredients in a medium sized bowl.
8. Cover and refrigerate for 1 hour to blend flavors.
9. Served chilled.
10. Yield: 1 3/4 cups of sauce

crawfish, crabmeat, eggs, mustard, garlic, celery salt, cayenne pepper, black pepper, worcestershire sauce, lemon juice, creole mustard, bell pepper, celery, onion, rice, saltines, bread crumbs, mayonnaise, green onions, celery stalk, horseradish, chives, mustard, lemon juice, clove garlic, hot pepper

Taken from www.foodnetwork.com/recipes/creole-crab-and-crawfish-cakes-recipe.html (may not work)