I serve this as an appetizer when Im cookin Cajun. This is an especially robust dish and demands an even heartier entree (else you won't be able to taste the entree). I find it's the perfect lead-in to blackened redfish. WARNING: Not for the feint of taste bud! This goes especially well with an ice cold glass of Gewürztraminer. Title: Fried Crawfish Cakes INGREDIENTS: 1 lb. picked crawfish tails 2 C onion, chopped 1 C celery, chopped 1 C green bell pepper, chopped 1 C plain bread crumbs 1/2 C Romano or Parmesan cheese Tabasco Sauce 1 Tbsp Worcestershire Sauce fresh ground black pepper Creole seasoning flour hollandaise sauce (recipe posted separately) spicy salsa olive oil Sauté onion, bell pepper and celery in olive oil for about 2-3 minutes, until vegetables begin to "sweat down." Add crawfish tails, continue sautéing. Add 2 dashes hot sauce, Worcestershire, fresh pepper and a sprinkle of Creole seasoning. Sauté a moment longer, remove from heat. Add Romano and bread crumbs. Chill until ingredients are moldable; form into cakes. Dust both sides with flour, sauté in olive oil a couple of minutes on each side until browned. Top with hollandaise and a dollop of spicy salsa. Garnish with a single boiled crawfish.