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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 saute pan and cook crawfish cakes on both sides until brown and crispy. Serve crawfish cakes garnished with parsley and a
dollop of tartar sauce.
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