Crawfish Burgers

  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
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Ingredients

2 tablespoons olive oil

1/2 cup chopped onions

2 tablespoons brunoise red peppers

2 tablespoons brunoise yellow peppers

Salt

Cayenne

1 pounds crawfish tails

1/4 cup chopped green onions

1 tablespoon chopped garlic

2 tablespoons chopped fresh parsley

1 large egg

1 1/2 cups bread crumbs

1/4 cup grated Parmigiano-Reggiano cheese

1 egg, beaten with 2 tablespoons water

1 cup flour

Essence, recipe follows

1/2 cup vegetable oil

4 onions rolls, sliced in half and toasted

1/2 cup Creole Tartar Sauce, recipe follows

1/4 cup sliced hamburger pickles

1 small tomato, cored and thinly sliced

1 small yellow onion, peeled and thinly sliced

1 cup shredded iceberg lettuce

1 pound sweet potatoes, peeled and thinly slice and fried until golden brown and crispy

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Creole Tartar Sauce:

1 egg*

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

2 tablespoons minced onions

2 tablespoons pickle relish

1 tablespoon Dijon mustard

1 cup vegetable oil

Salt

Freshly ground black pepper

Directions

  1. In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside. Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the mixture into 4 individual cakes, about 1-inch thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce. Serve each burger with the fried sweet potato chips

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

Creole Tartar Sauce:

Yield: 1 1/3 cups
  1. Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

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