Crawfish Cakes:

• Pinch of garlic salt
• 1/4 teaspoon hot sauce
• 1 1/2 teaspoon parsley (chopped)
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 tablespoons onion, minced
• 2 large eggs, beaten
• 3/8 cup of mayonnaise
• 3/8 cup bell pepper (cored/diced)
• 1/2 cup bread crumbs
• 1lb. crawfish tails (shelled/chopped)

1. In a large bowl, gently toss all ingredients together
2. If mixture is too thin to form into cakes, add more bread crumbs
3. Make each cake into a 2” diameter patty
4. Put 1/4 oil into cast iron skillet and heat over medium heat until hot
5. Cook cakes about 2-3 minutes per side, or until golden brown, do not crowd cakes in the skillet
6. Remove and allow too drain on paper towels
7. 1 pound of crawfish tail meat may be substituted with crabmeat, for crab cakes.

• Bayou Classic Cast Iron Skillet