Instructions: INSTRUCTIONS FOR Crayfish Cakes with Cardinale: Combine first 2 ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire sauce; stir. Stir in breadcrumbs.

Divide mixture into 16 portions, shaping each into a 1/2-inch-thick patty.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add 6 patties; cook 3 minutes. Turn patties over; cook 3 minutes or until golden.

Remove patties from pan; set aside, and keep warm. Repeat procedure with remaining patties.

Yield: 8 servings (serving size: 2 patties and 1/2 cup sauce).

INSTRUCTIONS FOR Cardinale Sauce: Combine first 5 ingredients; stir and set aside.

Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper; saute until tender. Add green onions and next 5 ingredients (green onions through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and cook 1 minute, stirring constantly.

Yield: 4 cups (serving size:1/2 cup).

Serving Ideas : Garnish with lemon, parsley, and crayfish.

NOTES : From Chef James Graham, of Prejeans Restaurant in Lafayette, Louisiana. Serve with Cardinale Sauce.

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