Crawfish Cakes with Chipotle Tartar Sauce
- 2 dried chipotle peppers
- 1/2 cup prepared mayonnaise
- 1 tablespoon chopped green onions
- Juice of 1 lemon
- Salt and pepper
- 2 tablespoons plus 1 teaspoon oil
- 1 cup shelled crawfish tails
- 2 tablespoons each chopped onion, red pepper and celery
- 1/2 teaspoon chopped garlic
- Creole spice
- 1 egg
- 1/2 cup 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 saute pan and cook cakes on both sides until brown and crispy.
- Serve garnished with parsley and a dollop of tartar sauce.
peppers, mayonnaise, green onions, lemon, salt, oil, crawfish tails, onion, garlic, spice, egg, bread crumbs, parsley
Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-cakes-with-chipotle-tartar-sauce-recipe.html (may not work)