Crawfish Burgers
Instructions:
- 2 Tablespoon Olive oil
- 1/2 Cup Chopped onions
- 2 Tablespoon Brunoise red peppers
- 2 Tablespoon Brunoise yellow peppers
- Salt
- Cayenne
- 1 Pound Crawfish tails
- 1/4 Cup Chopped green onions
- 1 Tablespoon Chopped garlic
- 2 Tablespoon Chopped fresh parsley
- 1 Large Egg
- 1−1/2 Cup Bread crumbs
- 1/4 Cup Grated Parmigiano−Reggiano cheese
- 1 Egg; beaten with 2 tablespoons water
- 1 Cup Flour
- Essence
- 1/2 Cup Vegetable oil
- 4 Onions rolls; sliced in half and toasted
- 1/2 Cup Creole Tarter Sauce; (see recipe)
- 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
- 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 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. Season the flour, egg wash and bread crumbs with Essence.
- Spread the halves of each roll with the tarter 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