Melt butter in a large skillet over medium heat. Add chopped onions, bell peppers, and a pinch of salt. Stir and cook until veggies are softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds. Use a slotted spoon to transfer to a plate lined with a paper towel.

In a large mixing bowl, combine crawfish tails, mayonnaise, mustard, cooked onions, peppers and garlic, whisked eggs, Worcestershire sauce, hot sauce, green onions, Creole seasoning, and ¼ cup of the breadcrumbs. Stir until everything is very well blended. Cover and refrigerate for one hour.Tip: Some brands of Creole and Cajun seasonings are much saltier than others. Start with 1 teaspoon, taste, and add more if desired. 

While the crawfish mixture chills, make the remoulade sauce.  Combine all ingredients in a mixing bowl and stir to combine thoroughly. Cover and refrigerate until ready to serve.Tip: If possible, prepare a day ahead of time so the flavors have a chance to blend together.

Combine remaining ¼ cup breadcrumbs and grated Parmesan in a Chinet Classic® 16oz bowl. Stir to evenly mix together.

Once the crawfish mixture is chilled, scoop ¼ cup of the mixture from the bowl and shape it into a 2” patty. Coat all sides of the patty in the breadcrumb mixture, then set the breaded crawfish cake on a Chinet Classic® platter. Repeat with remaining crawfish mixture.

Pour ¼ inch of oil in a skillet with tall sides. Turn the heat to medium-high, and once the oil is simmering, cook the crawfish cakes for 2-3 minutes per side until golden brown. (Work in batches so the pan doesn’t get overcrowded.)

Transfer cooked crawfish cakes to a wire baking rack and immediately sprinkle with salt.

Once all crawfish cakes are cooked, serve them on a Chinet Classic® dinner plate with a sprinkle of green onions and fresh lemon wedges.