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