| 2 | lb | Cooked peeled crayfish, coarsely chopped |
| 1 | tb | Cajun seasoning |
| 1/2 | c | Reduced-calorie mayonnaise |
| 1/3 | c | Egg substitute |
| 2 | tb | Worcestershire sauce |
| 2 | c | Fresh breadcrumbs |
| | Vegetable cooking spray |
| | Cardinale Sauce |
| | Lemon wedges, (optional) |
| | Flat-leaf parsley sprigs, (optional) |
| 1 | | Whole crayfish, (optional) |
| | CARDINALE SAUCE |
| 1/4 | c | Dry white wine |
| 1/4 | c | Tomato paste |
| 1/4 | c | Water |
| 2 | tb | Cornstarch |
| 12 | oz | Evaporated skimmed milk, (1 can) |
| 2 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Chopped green onions |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Ground red pepper |
| 1/4 | ts | White pepper |
| 2 | | Cloves garlic, minced |
| 1 | lb | Cooked peeled crayfish |
