How to Make It
Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.
Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels, and serve with Cilantro-Lime Cream. Garnish, if desired.
* 1 pound frozen cooked crawfish tails, thawed and rained, may be substituted.
Recipe Revival: Southern Classics Reinvented for Modern Cooksthis link opens in a new tab (2016; Time Inc. Books)