Crawfish Cakes

1 beaten egg

½ 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

¼ cup canola oil

Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.

Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.

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. Drain on paper towels.