Were it me, I would drop the pork out. If you are doing crawfish the pork only dilutes it.
Next I would grind 1/2 the crawfish and leave the other 1/2 whole. it better distributes the taste as well as leaving the proper texture to ensure you know what you are eating.
Don't go over board with the flavor. K.I.S.S. Crawfish I assume have been boiled in your favorite seafood boil then peeled, some green onion tops, and maybe a bit of butter, with a dash of Tony's.
Make regular Boudin out of the pork. Or sausage..>LOL
As soon as the spring crawfish get in, I have an idea on this line I am wanting to try. So, I'll be watching you for sure.