Crawfish corn cakes

I got this recipe idea from my brother, Mac. He told me about an awsome dish they had in New Orleans last weekend, it sounded so yummy I had to come up with a version of it. I think they came out great!

2 T butter
1/2 pound crawfish
1 small onion chopped fine
2 cloves garlic minced fine
1 cup cooked corn bread, crumbled fine
1/2 cup soft bread crumbs
1/2 can whole kernel corn
1/3 cup mayo
1 egg
salt, red pepper, black pepper, garlic powder
flour and corn meal for dredging

Melt butter, add onion and garlic and cook until soft. Add crawfish and cook for about 5 minutes. While this is cooking, place corn bread, corn and soft bread crumbs into a bowl. After cooking crawfish, drain the pan juices into the corn bread mixture. Chop crawfish and add to the corn bread mixture. Add mayo, egg and seasoning to taste.....mix everything together. Line a cookie sheet with plastic wrap, then scoop the mixture onto the plastic wrap forming patties. Mixture will be very loose. Place in the freezer for about an hour to firm up. Dredge the patties in a mixture of 1/2 flour and 1/2 corn meal and fry in a shallow pan.

These were SO good. I make a quick crawfish A-2-fay with the remaining 1/2 pound of crawfish and poured it over the crawfish cakes.