Ingredients Weight Measure
Onion, finely chopped 1/2 cup
Celery, finely chopped 1/2 cup
Unsalted butter, divided 1/3 cup
Crayfish tails, frozen 3 pk.
Fine dry breadcrumbs 1/3 cup
Renee’s® Mayonnaise 1/2 cup
Worcestershire sauce 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Eggs 6 ea.
Parsley, chopped 2 Tbsp.
Salt and pepper to taste


  1. Sauté the onion and celery in 4 Tbsp. butter and transfer to a bowl.
  2. Stir in crayfish and breadcrumbs.
  3. In a small bowl, whisk together mayonnaise, Worcestershire sauce, TABASCO® Chipotle Pepper Sauce, eggs, parsley and salt and pepper.
  4. Stir into crayfish mixture until combined well.
  5. Form crayfish mixture into flattened rounds, each about 3" wide and 3/4". thick. Chill crayfish cakes.
  6. Heat heavy skillet, add remaining butter and cook the crayfish cakes until golden brown and heated through. Serving option: Serve with poached egg and hollandaise sauce.

Yield: 6 ea.