1 lb. crawfish tailmeat
1/4 lb. andouille sausage
2 egg whites
1 Tbs. white wine vinegar
2 Tbs. chopped scallion
1 tsp. Dijon mustard
salt, black pepper, white pepper, cayenne to taste
cornmeal

In a food processor, grind together the crawfish and andouille. Add the whites, vinegar, scallion, mustard, and season very well to taste. With a disher, form the mixture into balls and roll in cornmeal. Fry in hot oil (350 degrees) until golden and drain on paper towels. Serve immediately.