Crawfish Cakes With Cilantro-Lime Cream

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Southern Living


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1 pound cooked, peeled crawfish tails*

3 cups soft breadcrumbs

1/2 cup mayonnaise

1/2 cup chopped green onions

2 garlic cloves, pressed

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Cajun seasoning

1/4 teaspoon ground red pepper

1 large egg, lightly beaten

3 tablespoons vegetable oil

Garnish: fresh cilantro sprigs, crawfish tails

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