• Tommy Centola

Crawfish Patties from Emeril

Updated: Jan 3

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any.

1/2 stick (4 tablespoons) Butter

1 cup chopped Onion

1/2 cup chopped Bell Peppers

1/2 cup chopped Celery

1/2 teaspoon Salt

1/4 teaspoon Cayenne Pepper

2 ounces chopped Tasso

1 pound peeled Crawfrish Tails

1 tablespoon Flour

1 cup Water

20 Saltine Crackers

1 cup dried fine Bread Crumbs

1 tablespoon Creole Seasoning

1/4 cup Vegetable Oil

Heat the butter in a skliiet over medium-high heat. Add the onions, bell peppers, celery, salt and cayenne. Cook for 7 to 8 minutes, stirring ofter, or until lightly browned and soft. Add the tasso and cook for about 2 minutes. Add the crawfish tails and, stirring occassionally, cook for 3 to 4 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes, or until the mixture thickens slightly. Remove from heat and let cool.

Put the mixture in a food processor and pulse 2 to 3 times to chop. Add the crackers and pulse several times to combine thoroughly. Shape into 3-inch patties. Season the bread crumbs with the Creole Seasoning. Dredge the patties in the bread crumbs. Heat the oil in a large nonstick skillet and panfry the patties, about 2 minutes on each side. Drain on paper towel and serve hot.

Enjoy!!!

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