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

1. Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred.
2. Chop finely.
3. In a small bowl combine with remaining sauce ingredients.
4. Adjust seasonings, to taste, with salt and pepper.
5. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender.
6. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste.
7. Transfer to a mixing bowl and set aside to cool.
8. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice.
9. Form into 4 equal patties and flatten to 3/4-inch thick.
10. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy.
11. 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)