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Crawfish: Crawfish Cakes with Chipotle Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

Sauce:
2 dried chipotle peppers
1/2 cup mayonnaise
1 tablespoon chopped green onions
juice of 1 lemon
salt and pepper

CRAWFISH CAKES:
2 tablespoons + 1 tsp oil
1 cup shelled crawfish tails
2 tablespoons chopped onion, red pepper and celery
1/2 teaspoon chopped garlic
creole spice
1 egg
1/2 cup bread crumbs


Recipe

Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all Essence 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 saute 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.