Prep 30 mins
Cook 17 mins
For a good ol' Cajun breakfast, serve wtih scrambled or fried eggs and toasted French bread.
- 1 1⁄2 cups packed fresh breadcrumbs
- 1 lb peeled crawfish tail, chopped
- 2 ounces tasso, chopped (or other smoky ham)
- 3 tablespoons unsalted butter
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 large egg, beaten
- 1 cup saltine crumbs
- vegetable oil, for panfrying
- Preheat oven to 350°.
- Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
- In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
- Melt the butter in a medium skillet over medium heat.
- Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
- Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
- Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
- Form mixture into 8-12 patties, no thicker that 1/2 inch.
- The mixture will be a little fragile.
- Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
- Refrigerate patties for about 10 minutes.
- Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
- Drain and serve hot.