| 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>
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”