Ingredients

• 2 pounds Crawfish tail meat, cooked , roughly chopped if large
• 5 whole Egg yolks , beaten
• 0.667 cup Miracle Whip salad dressing
• 2 teaspoons Lemon juice
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons Black pepper
• 0.25 teaspoon Salt
• 0.25 teaspoon Cajun seasoning
• 0.25 teaspoon Cayenne pepper ((adjust to taste))
• 0.5 cup Fresh parsley, chopped
• 2.5 cups Bread crumbs (Fine, plain or seasoned)
• All-purpose flour (for dredging)
• Vegetable oil (for frying)

Instructions

1. In a large bowl, combine the beaten egg yolks, Miracle Whip, lemon juice, Worcestershire sauce, Dijon mustard, black pepper, salt, Cajun seasoning, cayenne pepper, chopped parsley, and bread crumbs.
2. Mix these ingredients well to form the binder.
3. Carefully fold the cooked crawfish tail meat into the binder mixture. Try not to break up the crawfish too much.
4. Shape the mixture into small patties (about 2-3 inches in diameter).
5. Place some all-purpose flour in a shallow dish.
6. Dredge each crawfish patty lightly in the flour, shaking off any excess.
7. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
8. Once the oil is hot (a pinch of flour should sizzle), carefully place the patties in the skillet. Do not overcrowd the pan; work in batches if necessary.
9. Fry the patties for about 3-4 minutes per side, or until golden brown and heated through.
10. Remove the cooked patties with a slotted spatula and drain on paper towels.
11. Serve hot, perhaps with a remoulade sauce or lemon wedges.