Tartar sauce:
2 Dried chipotle peppers
1/2 c Prepared mayonnaise
1 tb Chopped green onions
Juice of 1 lemon
Salt and pepper
Crawfish Cakes:
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
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
ESSENCE OF EMERIL SHOW#EE118
Yields
4 servings
