Crawfish Cakes with Chipotle Tartar Sauce

 

	2 dried chipotle peppers
	1/2 cup prepared mayonnaise
	1 Tbsp. green onions, chopped
	Juice of 1 lemon
	Salt and pepper, to taste
	1 cup Louisiana crawfish tails, chopped
	2 Tbsp. each chopped onion, red pepper, celery
	1/2 tsp. garlic, chopped
	1 tsp. cajun seasoning
	1 egg
	1/2 cup breadcrumbs
	Chopped parsley, for garnish

Tartar sauce: In a black iron skillet over high heat, pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl, mix mayonnaise, green onion, lemon juice, salt and pepper.

In a sauté pan, heat 1 tsp. oil and add chopped onion, red pepper, and celery and sauté. Remove pan from heat and add garlic, crawfish tails, and cajun seasoning.

Transfer to a mixing bowl and set aside to cool. Mix in egg and enough breadcrumbs for mixture to bind. Salt and pepper to taste.

Form into four equal cakes 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 top with tartar sauce.

Yield: 4 servings

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