Melt butter in a large skillet.

Sauté onions, celery, red bell pepper, and green bell pepper until tender (about 5 minutes).

Add Worcestershire sauce, hot sauce, and crawfish tail meat.

Cook until crawfish are heated through (about 3 minutes).

Remove from heat.

Add romano cheese and dry breadcrumbs; mix thoroughly.

Transfer mixture to a cookie sheet.

Chill in refrigerator for at least 45 minutes (or overnight).

Form into 8 round cakes (about 1/2 cup each).

Dust cakes with flour.

Heat olive oil in a skillet.

Cook cakes until golden on each side.

For the sauce: Combine lemon juice and white wine in a saucepan.

Cook over medium heat until reduced by half.

Lower heat and whisk in butter a tablespoon at a time.

Ladle sauce onto warmed salad plates.

Place two crawfish cakes on each plate.