* 2 tablespoons Olive Oil
* 6 spring Onions, finely chopped
* 4 stalks of Celery, remove the 'strings' with a Mandoline and chop into moons.
* A good shake of Louisiana Hot pepper Sauce
* ¼ teaspoon ground Ginger
* ¼ teaspoon Grated Nutmeg
* Sea Salt and freshly ground Black pepper
* 160 g (5 oz) Breadcrumbs
* 100 ml (4 fl oz) strong Beef Stock
* 3 Cloves of Garlic, peeled and crushed.
* 360 g (12 oz) wild Crayfish tails, chopped finely
* 3 hard Boiled Eggs, chilled and chopped
* 1 tablespoon Cornflour, dissolved in 1 tablespoon water
* 4 tablespoons plain Flour, seasoned with Salt and freshly ground Black pepper


===Method===
* Heat the Olive Oil in a Wok and Fry the spring Onions, Celery and Garlic for 4 minutes.
* Season with Salt, Pepper, Nutmeg, Ginger and the Louisiana hot Sauce.
* Add the Breadcrumbs, Stock, chopped Crawfish tails, chopped Eggs and the Cornflour paste.
* Mix well then remove from the heat.
* Pat into small cakes, allow to cool then refrigerate for at least 1 hour.
* Dip into the seasoned Flour and Fry in Butter until crispy.

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