Crawfish Burgers
Yields: 6 servings
  • 3 tablespoons butter, divided
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon Creole seasoning
  • 1 large egg, lightly beaten
  • 30 saltine crackers, crushed
  • 16 ounces cooked crawfish tails, chopped
  • 2 tablespoons olive oil, divided
  • Dill Sauce (recipe follows)
  • 6 hamburger buns, halved and toasted
  • 6 leaves green lettuce
  • 2 tomatoes, thinly sliced
  1. In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer mixture to a large bowl.
  2. Stir in mayonnaise, mustard, Worcestershire, Creole seasoning, and egg. Add crushed crackers and crawfish, stirring to combine. Cover and refrigerate for at least 4 hours or up to 2 days. Shape mixture into 6 patties.
  3. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add half of patties, and cook until golden brown, 4 to 5 minutes per side. Repeat procedure with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining patties.
  4. Spread desired amount of Dill Sauce onto toasted buns. Top bottom halves with lettuce, tomato, and crawfish patties. Cover with bun tops. Serve immediately.
Recipe by Louisiana Cookin at