| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | Dried chipotle peppers | |
| 1/2 | c | Prepared mayonnaise |
| 1 | tb | Chopped green onions |
| Juice of 1 lemon | ||
| Salt and pepper | ||
| 2 | tb | Plus 1 teaspoon oil |
| 1 | c | Shelled crawfish tails |
| 2 | tb | Each chopped onion, red pepper and celery |
| 1/2 | ts | Chopped garlic |
| Creole spice | ||
| 1 | Egg | |
| 1/2 | c | Bread crumbs |
| Chopped parsley,; for garnish |
INSTRUCTIONS
TARTAR SAUCE CRAWFISH CAKES 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 3/4-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 Recipe By :ESSENCE OF EMERIL SHOW#EE118 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:16 -0500 From: Meg Antczak <meginny@frontiernet.net>
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