Ingredients Jump to Instructions ↓

  1. 2 dried chipotle peppers

  2. 1/2 cup prepared mayonnaise

  3. 1 tablespoon chopped green onions Juice of

  4. 1 lemon Salt and pepper

  5. 2 tablespoons plus 1 teaspoon oil

  6. 1 cup shelled crawfish tails

  7. 2 tablespoons each chopped onion, red pepper and celery

  8. 1/2 teaspoon chopped garlic Creole spice

  9. 1 egg

  10. 1/2 cup bread crumbs Chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Instructions 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 mayonnaise, green onion, lemon, salt and pepper. 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.


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