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Crawfish Cakes With Chipotle Tartar Sauce

Type: Shellfish
Serves: 2 people

Recipe Ingredients

  Tartar Sauce
2   Dried chipotle peppers
1/2 cup 118mlPrepared mayonnaise
1 tablespoon 15mlChopped green onions
  Juice of 1 lemon
  Salt - to taste
  Freshly-ground black pepper - to taste
  Crawfish Cakes
2 tablespoons 30mlOil - plus
1 teaspoon 5mlOil
1 cup 237mlShelled crawfish tails
2 tablespoons 30mlChopped onion
2 tablespoons 30mlChopped red pepper
2 tablespoons 30mlChopped celery
1/2 teaspoon 2.5mlChopped garlic
  Bayou Blast - see * Note
1   Egg
1/2 cup 73g / 2.6ozBread 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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