Title: Acadian crawdad cakes
 Categories: Seafood, Misc
      Yield: 1 Servings
          
    1/2    Stick butter
      2 c  Crawfish tails -- ground
      2 c  Cooked long-grain rice
    1/2 c  Bell pepper -- chopped
      2 sl Bacon; crisp -- crumble
      1 tb Parsley -- chop fine
    1/2 c  Shallots -- chop fine
    1/4 ts Basil
 
  ds Thyme 1 ts Salt ds Tabasco 3    Eggs; well beaten Mix crawfish
  tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme,
  salt and Tabasco together well. Pour the eggs over the mixture and
  blend them into the rice mixture. Let mixture "set" in the fridge for
  about 30 minutes, covered. Melt butter in skillet or griddle. Then,
  keeping your hands moist with a few drops of water shape the mixture
  into small squares, about 3x3x1/2" and plop them on the griddle. They
  will sizzle nicely and turn light brown in a few minutes. Flip over
  and fry until brown.