By North Star



Ingredients.

1/4 cup butter
2 cups crawfish tails, ground
2 cups cooked long-grain rice
1/2 cup bell pepper, chopped
2 slices bacon, crisp, crumble
1 tablespoon parsley, chop fine
1/2 cup shallots, chop fine
1/4 teaspoon basil
dash thyme
1 tsp salt
dash 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 refrigerator 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.