Makes 8 crawfish cakes

1 cup saltine cracker crumbs

1 tablespoon Dijon mustard

2 tablespoons light mayonnaise

1 teaspoon hot sauce

1 bunch green onions, chopped

1/3 cup chopped parsley

1/3 cup shredded, reduced-fat, sharp cheddar cheese

1 pound Louisiana crawfish tails  

Salt and pepper to taste

1 tablespoon olive oil

Flour

Horseradish Sauce (recipe below)

1.  In medium bowl, carefully mix together all ingredients except olive oil and flour.
2.  Cover, chill 30 minutes, if time permits. Shape into 8 patties.
3.  In large nonstick skillet, heat olive oil, lightly dust cakes with flour, cook over medium heat 3–5 minutes on each side, or until browned.
4.  Serve with Horseradish Sauce (recipe below).

Nutritional information per serving (sauce not included):

Calories 149, Calories from fat (%) 35, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 81, Sodium (mg) 278, Carbohydrate (g) 10, Dietary Fiber (g) 1, Sugars (g) 1, Protein (g) 12, Diabetic Exchanges: 1/2 starch, 2 lean meat

Horseradish Sauce

Quick and easy, this sauce has a bite.   

1/4 cup nonfat sour cream

2 tablespoons light mayonnaise

1 tablespoon lemon juice

2 tablespoons prepared horseradish

Pinch sugar

1. Combine all ingredients, mix well. 

Nutritional information per serving:

Calories 22, Calories from fat (%) 50, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 48, Carbohydrate (g) 2, Dietary Fiber (g) 0, Sugars (g) 1, Protein (g) 1, Diabetic Exchanges: Free

Serving Suggestion:  Make small crawfish cakes to use as an appetizer and pop in a miniature bun for trendy sliders.  Serve as a meal with steamed asparagus or a green vegetable and roll.

Terrific Tidbit: To make ahead of time, mold into patties, and refrigerate, covered, until ready to cook. For cracker crumbs, place crackers in a food processor or blender.  If freezing, freeze uncooked.