Crawfish Cracked Potatoes

  • 1½ pounds small red potatoes
  • 1¼ teaspoons kosher salt, divided, plus more to taste
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon ground black pepper
  • 1½ tablespoons crawfish boil seasoning
  • 1 pound cooked crawfish tails
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 lemon, zested
  • Cayenne Cheddar Mornay (recipe follows)
  • Fried Okra (optional, recipe follows)
  • Creole Hollandaise (optional, recipe follows)
  • Garnish: radish slices, red mustard microgreens
Cayenne Cheddar Mornay
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 4 cups shredded cayenne Cheddar cheese*
  • 1½ tablespoons kosher salt
Fried Okra
  • 2 cups cornstarch
  • ¼ cup baking powder
  • 2 cups cold soda water
  • ½ pound fresh okra, cut into bite-size pieces
  • Vegetable oil, for frying
  • Kosher salt, to taste
Creole Hollandaise Sauce
  • 6 egg yolks
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 teaspoons red wine vinegar
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • 2 cups warm clarified butter
  • 2 tablespoons Creole mustard

  1. In a medium saucepan, place potatoes and cold water to cover by 2 inches. Season water generously with salt. Bring to a boil over medium heat, and cook until potatoes are tender, about 15 minutes. Drain, and let dry in a colander for about 5 minutes.
  2. If preheating is recommended by your air fryer manual, preheat fryer to 400°.
  3. Place potatoes on a baking sheet. Using a large fork or a potato masher, smash potatoes, keeping them in one piece. Leave on pan to dry for 5 minutes. Drizzle potatoes with 1 tablespoon oil. Sprinkle with ¾ teaspoon salt and black pepper.
  4. Add potatoes to air fryer basket. Place basket in fryer, and set temperature to 400°. Cook until browned and crispy, about 15 minutes.
  5. Meanwhile, sprinkle crawfish boil seasoning all over crawfish.
  6. In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add celery, bell pepper, onion, and remaining ½ teaspoon salt, and cook until onion is translucent. Add garlic; cook until soft. Add crawfish, thyme, and lemon zest; cook until crawfish are warmed through. Toss with a few spoonfuls of Cayenne Cheddar Mornay.
  7. To serve, spoon Cayenne Cheddar Mornay into a serving bowl. Top with potatoes and Fried Okra (if using). Spoon crawfish mixture over potatoes. Dollop with Creole Hollandaise Sauce (if using). Garnish with radish and microgreens, if desired.
Cayenne Cheddar Mornay
  1. In a 2-quart saucepan, melt butter over medium heat. Whisk in flour, and cook, whisking constantly, for 5 minutes, making sure roux does not toast or turn brown. Add milk, ½ cup at a time, whisking until thickened after each addition. Gradually add cheese, whisking until well combined. Remove from heat, and whisk in salt.
Fried Okra
  1. In a Dutch oven or wok, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 400°.
  2. In a large bowl, place cornstarch and baking powder. Using a large spoon, stir in 2 cups cold soda water until mixture is slightly thicker than buttermilk consistency. (Do not mix thoroughly; tempura is renowned for lumps of flour.) Dip okra pieces into tempura batter, shaking off any excess.
  3. Fry okra until light golden brown and crisp, 2 to 3 minutes. Remove from oil using a slotted spoon, and shake off any excess oil. Let drain on paper towels. Season to taste with salt.
Creole Hollandaise Sauce
  1. In the top of a double boiler, combine egg yolks, cold butter, vinegar, lemon juice, salt, and cayenne, lemon juice, and vinegar. Cook over simmering water, whisking constantly, until mixture has increased in volume and achieved a consistency that coats whisk. Using a ladle, drizzle clarified butter into sauce, whisking constantly and slowly. (If sauce appears too thick, add a few drops of cold water to achieve sauce consistency.) Whisk in mustard.
*Cayenne Cheddar cheese is available from brands like Dietz & Watson. If you can’t find cayenne Cheddar cheese, feel free to use Cheddar cheese instead.
Recipe by Louisiana Cookin at