Crayfish Croque Monsieur

• 2 tablespoons butter
• 2 celery stalks, diced
• 1/2 medium onion, diced
• 1/2 pound crayfish tails
• 1/2 cup Mayonnaise (p. 181)
• 1/2 cup chopped scallions
• 1/4 cup grated pepper Jack cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper
• Hot sauce
• 1 cup buttermilk
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon salt
• Pinch of nutmeg
• 2 tablespoons butter
• 4 ounces crayfish tails
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 4 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• Salt and pepper
• 1 tablespoon fresh lemon juice
• (makes enough for 4 sandwiches)
• 8 slices firm white bread (such as pain de mie or Pepperidge Farm)
• Crayfish Filling
• Butter, for frying
• Buttermilk Batter
• Creamy Crayfish Sauce

1. Melt the butter in a large nonstick skillet over medium-high heat, then add the celery and onion and cook, stirring, until translucent.
2. Drain the crayfish and add to skillet and cook, stirring constantly, just to warm through.
3. Using a slotted spoon, transfer the mixture to a medium bowl and cool.
4. Reduce the juices left in the pan to 1 teaspoon and add to crayfish mixture.
5. When cool, mix with the mayonnaise, scallions, and cheese.
6. Add salt, pepper, and hot sauce to taste.
7. Whisk all the ingredients together in a medium bowl.
8. Melt the butter in a small nonstick saucepan over medium heat.
9. Add the crayfish and garlic, and saute 23 minutes, until warmed through.
10. Add the cream and scallions, and bring to a boil.
11. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste.
12. Stir in the lemon juice and cook 1 more minute.
13. Trim the crusts from the bread.
14. Top 4 slices with approximately 1/2 cup filling each, and cover with the remaining 4 slices, pressing gently.
15. Melt 1 tablespoon butter in a medium skillet over medium-high heat.
16. Using tongs or your fingers, dip 2 sandwiches into buttermilk batter, one at a time (hold each over the bowl so excess batter can drip off), then fry in hot butter on both sides until crisp and golden.
17. Repeat with remaining 2 sandwiches, adding more butter to the skillet if necessary.
18. Pour the crayfish sauce over the hot sandwiches.
19. Serve with dill pickles and potato chips.

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Taken from www.epicurious.com/recipes/food/views/crayfish-croque-monsieur-383470 (may not work)