Crawfish Cakes With Chipotle Tartar Sauce

Course : Crawfish
Serves: 2
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2 medium dried chipotle peppers
1/2 cup prepared mayonnaise
1 tablespoon chopped green onions
1 medium lemon -- juice of
1 teaspoon salt and pepper
2 tablespoons plus 1 teaspoon oil
1 cup shelled crawfish tails
2 tablespoons onion chopped
2 tablespoons red pepper chopped
2 tablespoons celery chopped
1/2 teaspoon garlic chopped
1 tablespoons Creole spice
1 large egg
1/2 cup bread crumbs
1 tablespoons chopped parsley -- , for garnish

Preparation / 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 sauté 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 sauté 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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