Crawfish Burgers

Tablespoon Olive oil

/2 Cup Chopped onions

Tablespoon Brunoise red peppers

Tablespoon Brunoise yellow peppers

Salt

Cayenne

Pound Crawfish tails

/4 Cup Chopped green onions

Tablespoon Chopped garlic

Tablespoon Chopped fresh parsley

Large Egg

−1/2 Cup Bread crumbs

/4 Cup Grated Parmigiano−Reggiano cheese

Egg; beaten with 2 tablespoons water

Cup Flour

Essence

/2 Cup Vegetable oil

Onions rolls; sliced in half and toasted

/2 Cup Creole Tarter Sauce; (see recipe)

/4 Cup Sliced hamburger pickles

Small Tomato; cored and thinly sliced

Small Yellow onion; peeled and thinly sliced

Cup Shredded iceberg lettuce

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

Crawfish Burgers

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The Very Best Of Emeril