Crawfish Cakes With Chipotle Tartar Sauce

Recipe Ingredients

		Tartar Sauce
2		Dried chipotle peppers
1/2 cup	118ml	Prepared mayonnaise
1 tablespoon	15ml	Chopped green onions
		Juice of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crawfish Cakes
2 tablespoons	30ml	Oil - plus
1 teaspoon	5ml	Oil
1 cup	237ml	Shelled crawfish tails
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Chopped red pepper
2 tablespoons	30ml	Chopped celery
1/2 teaspoon	2.5ml	Chopped garlic
		Bayou Blast - see * Note
1		Egg
1/2 cup	73g / 2.6oz	Bread crumbs
		Chopped parsley - for garnish

Recipe Instructions

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

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 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.

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.

This recipe yields 2 first course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-118 broadcast 01-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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