| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Dried chipotle peppers | |
| 1/2 | c | Prepared mayonnaise |
| 1 | T | Chopped green onions |
| Juice of 1 lemon | ||
| Salt and pepper | ||
| 2 | T | Plus 1 teaspoon oil |
| 1 | c | Shelled crawfish tails |
| 2 | T | Each chopped onion, red |
| pepper and celery | ||
| 1/2 | t | Chopped garlic |
| Creole spice | ||
| 1 | Egg | |
| 1/2 | c | Bread crumbs |
| Chopped parsley, for | ||
| garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1032
Calories From Fat: 678
Total Fat: 76.6g
Cholesterol: 216.6mg
Sodium: 1326.6mg
Potassium: 282.8mg
Carbohydrates: 74.7g
Fiber: 2.9g
Sugar: 12.7g
Protein: 15.3g