Crawfish Cakes with Cilantro-Lime Cream

Ingredients

• 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

Preparation

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.