Craw fish cakes

Adapted from:http://allrecipes.com/recipe/crawfish-cakes/?scale=4&ismetric=0

Serves: 4

1/2 egg,beaten* egg substitute
1/4 c. low fat mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. Rooster sauce (Asian hot sauce)
1/2 pound cooked and peeled whole craw fish tails
1/2 c. bread crumbs** Add more if needed
2 tablespoons vegetable oil
1/2 tsp. freshly squeezed lemon juice

Directions:

1. blend together the egg, mayonnaise, mustard, Worcestershire sauce, and rooster sauce in a bowl.

2. Place the craw fish tail meat and bread crumbs in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerating the craw fish mixture until it can hold a shape, about 1 hour. Forming the chilled mixture into 4 patties.

3. Heat the vegetable 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.

4. Serve with a 1/2 tsp. freshly squeezed lemon juice, and see you in Louisiana- (ENJOY)!