LOUISIANA CRAWFISH CAKES

1 tablespoon oil
1  yellow onion, diced
1 green bell peppers, diced
1 red bell peppers, diced
3 stalks celery, diced
1 pounds crawfish tails, roughly chopped
3 teaspoons garlic, minced  
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoons Tony Chachere's Cajun spice (or to taste)
6 eggs
2 cups Parmesan, ground
2 cups bread crumbs
Parsley sprig, for garnish

Heat oil in sauce pan and sweat onions, celery, and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and Tony Chachere's. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into (approx. 2 tbs) patties or place into a muffin tin. Cook for 15 minutes at 400 oF 

Doug Mischlich