|
|
 |
| |
Emeril’s Crawfish Burgers
Chef Emeril Lagasse
Emeril’s Homebase
New Orleans, LA |
| |
 |
|
Makes 6 servings
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup very finely diced onion
2 tablespoons very finely diced red bell pepper
2 tablespoons very finely diced yellow bell pepper
3/4 teaspoon salt, in all
1/4 teaspoon cayenne pepper, in all
1 1/2 teaspoons Emeril’s Original Essence, in all
2 pounds peeled Louisiana crawfish tails, in all
2 tablespoons chopped green onion tops
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 large eggs, in all
3/4 cup breadcrumbs, in all
1/4 cup grated Parmigiano-Reggiano cheese
1/3 cup flour
2 tablespoons heavy cream
1/2 cup vegetable oil
4 onion rolls, halved and toasted
Creole tartar sauce, for serving (recipe follows)
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 |
| |
Perhaps you saw Chef Emeril Lagasse prepare this dish on his TV show, Emeril Live, and you wanted to try it at home. Well, now you have the official recipe. Just imagine the reaction you will get with this inventive, pan-fried crawfish burger with Creole tartar sauce. “Kicked up a notch” would be an understatement. Try this recipe the next time you have leftover tailmeat from a crawfish boil.
|
|
| |
|
| |
In a sauté pan, over medium heat, heat the olive oil and butter. When the oil is hot, add the onions and both bell peppers. Season the vegetables with 1/4 teaspoon of salt, 1/8 teaspoon of the cayenne pepper, and 1/2 teaspoon of Emeril’s Original Essence. Sauté until the vegetables are softened and lightly caramelized, about 3 to 4 minutes. Add 1 pound of the crawfish tails and continue to sauté for 2 minutes. Remove the pan from the heat and add the green onions, parsley and garlic to the pan. Stir to combine, then transfer to a mixing bowl and allow to cool for at least 5 minutes. |
| |
|
| |
|
|
