Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce. Yield: 2 first course servings Recipe By :ESSENCE OF EMERIL SHOW#EE118 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:16 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1187g)|
|Recipe Makes: 1|
|Calories from Fat: 1229 (40%)|
|Amt Per Serving||% DV|
|Total Fat 136.5g||182 %|
|Saturated Fat 23.1g||116 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 56.6g|
|Cholesterol 516.5mg||159 %|
|Sodium 9442.7mg||326 %|
|Potassium 2182.8mg||57 %|
|Total Carbohydrate 366.7g||108 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 339g|
|Protein 104.6g||149 %|
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Calories per serving: 3069
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