Ingredients Jump to Instructions ↓

  1. Tartar Sauce

  2. 2 Dried chipotle peppers

  3. 1/2 cup 118ml Prepared mayonnaise

  4. 1 tablespoon 15ml Chopped green onions

  5. Juice of 1 lemon

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. Crawfish Cakes

  9. 2 tablespoons 30ml Oil - plus

  10. 1 teaspoon 5ml Oil

  11. 1 cup 237ml Shelled crawfish tails

  12. 2 tablespoons 30ml Chopped onion

  13. 2 tablespoons 30ml Chopped red pepper

  14. 2 tablespoons 30ml Chopped celery

  15. 1/2 teaspoon 2 1/2ml Chopped garlic

  16. Bayou Blast - seeNote

  17. 1 Egg

  18. 1/2 cup 73g / 2.6oz Bread crumbs

  19. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. 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.

  3. 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 Bayou Blast 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.

  4. 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.

  5. This recipe yields 2 first course servings.


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