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In a saute pan, over medium heat, heat the olive oil.
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When the oil is hot, add the onions and peppers.
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Season the vegetables with salt and cayenne.
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Saute for 2 minutes.
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Add the crawfish tails and continue to saute for 2 minutes.
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Add the green onions, garlic, and parsley.
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Saute for 1 minute.
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Remove the mixture from the heat and turn into a mixing bowl.
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Cool the mixture for 2 minutes.
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Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well.
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Set aside.
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12
Season the flour, egg wash and remaining 1 cup bread crumbs with Essence.
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Form the mixture into 4 individual cakes, about 1-inch thick.
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Dredge the cakes in the seasoned flour.
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15
Dip each cake in the egg wash, letting the excess drip off.
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Dredge the cakes in the bread crumbs, coating completely.
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In a large saute pan, over medium heat, add the vegetable oil.
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When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side.
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Remove and drain on paper towels.
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Spread the halves of each roll with the tartar sauce.
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Place crawfish burgers between each roll.
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Top the burgers with the pickles, tomatoes, onions, and lettuce.
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Serve each burger with the fried sweet potato chips
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24
Combine all ingredients thoroughly.
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25
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds.
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26
With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick.
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Season with salt and pepper.
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Remove from the processor, cover and let sit for 1 hour in the refrigerator before using.
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Best if used within 24 hours.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
