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Ingredientes
- 2 x Dry chipotle peppers
- 1/2 c. Prepared mayonnaise
- 1 Tbsp. Minced green onions Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Oil plus
- 1 tsp Oil
- 1 c. Shelled crawfish tails
- 2 Tbsp. Minced onion
- 2 Tbsp. Minced red pepper
- 2 Tbsp. Minced celery
- 1/2 tsp Minced garlic Bayou Blast see * Note
- 1 x Egg
- 1/2 c. Bread crumbs Minced parsley for garnish
Direcciones
- Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, till 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/fry pan heat 1 tsp. oil, add in minced onion, red pepper and celery, and toss and cook 2 min till tender. Remove pan from heat and add in garlic, crawfish meat, and 1 tsp. Bayou Blast or possibly to taste. Transfer to a mixing bowl and set aside to cold. Fold in egg and sufficient bread crumbs for mix 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/fry pan and cook cakes on both sides till brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.
- This recipe yields 2 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 2 servings | |
| Calories 660 | |
| Calories from Fat 474 | 72% |
| Total Fat 53.53g | 67% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.06g | |
| Cholesterol 220mg | 73% |
| Sodium 598mg | 25% |
| Potassium 443mg | 13% |
| Total Carbs 21.18g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.71g | 2% |
| Protein 24.15g | 39% |
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