1 stick of butter
2 white onions, diced
1/4 cup green onions, diced
1 bell pepper, diced
2 stacks celery, diced
8 garlic cloves, diced
1/4 cup parsley flakes
1 tsp thyme
1 tsp basil
2-3 dashes of Louisiana hot sauce
1 lb lump crabmeat (cleaned)
1 lb crawfish tails, cooked
2 eggs
1 1/12 cups italian breadcrumbs
2/3 cup all-purpose flour
peanut oil
salt
pepper

On medium-high heat in a medium size pan, sauté butter, white onions, green onions, bell pepper and celery until vegetables are soft, about 8 to 10 minutes.

Add garlic, parsley, thyme, basil and hot sauce. Place mixture in a large bowl and season with salt and pepper.

Add crabmeat and crawfish tails. Mix well. Beat eggs and add to mixture. Mix well.

Add enough bread crumbs to hold mixture together. Make small patties and roll in flour.

Deep-fry in peanut oil on medium heat for 3 to 5 minutes or until golden brown.