Crawfish cakes with chipotle tartar sauce

4 servings

Ingredients

Quantity Ingredient
Tartar sauce:
2 Dried chipotle peppers
½ cup Prepared mayonnaise
1 tablespoon Chopped green onions
Juice of 1 lemon
Salt and pepper
Crawfish Cakes:
2 tablespoons Plus 1 teaspoon oil
1 cup Shelled crawfish tails
2 tablespoons Each chopped onion, red
Pepper and celery
½ teaspoon Chopped garlic
Creole spice
1 Egg
½ cup Bread crumbs
Chopped parsley, for
Garnish

Directions

Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper.

In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to ¾-inch thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.

Yield: 2 first course servings

ESSENCE OF EMERIL SHOW#EE118

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