Crawfish Cakes With Chipotle Tartar Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Tartar sauce:,
2: Dried chipotle peppers,
1/2 cup: Prepared mayonnaise,
1 tbsp: Chopped green onions,
Juice of 1 lemon,
Salt and pepper,
Crawfish Cakes:,
2 tbsp: Plus 1 teaspoon oil,
1 cup: Shelled crawfish tails,
2 tbsp: Each chopped onion, red
Pepper and celery,
1/2 tsp: Chopped garlic,
Creole spice,
1: Egg,
1/2 cup: Bread crumbs,
Chopped parsley, for
Garnish,
Directions:
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 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 sautJ pan and
cook cakes on both sides until brown and crispy. Serve garnished with
parsley and a dollop of tartar sauce.
Yield: 2 first course servings
ESSENCE OF EMERIL SHOW#EE118
Source from luhu.jp
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 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 sautJ pan and
cook cakes on both sides until brown and crispy. Serve garnished with
parsley and a dollop of tartar sauce.
Yield: 2 first course servings
ESSENCE OF EMERIL SHOW#EE118
Source from luhu.jp
Tags
Emeril