2 pounds cooked crawfish tails
2 pounds cooked crawfish tailspeeled and lightly chopped
4 tablespoons butter divided
1 medium yellow onion diced
1 red bell pepper diced
1 yellow bell pepper diced
1 green bell pepper diced
2 cloves garlic minced
½ cup mayonnaise
2 tablespoon Creole mustard
2 teaspoons Worcestershire sauce
1 teaspoon Cajun seasoning
2 large eggs lightly beaten
1 ½ cups plain bread crumbs
½ cup grated parmesan cheese
¼ cup flour
2 tablespoons olive oil divided
Lettuce sliced tomato
1 cup mayonnaise
1/4 cup finely chopped dill pickles
2 tablespoons minced shallots
2 green onions chopped
1 tablespoon finely chopped capers
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon lemon juice
2 teaspoons Creole mustard
1/2 teaspoon hot sauce
½ teaspoon Cajun seasoning
Mix the tartar sauce ingredients and refrigerate.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet and cook the peppers, garlic and onions until tender, about 5 to 7 minutes. Remove from heat and add to large mixing bowl.
To the bowl, add the crawfish, mayonnaise, mustard, Cajun seasoning, beaten eggs, Worcestershire sauce, parmesan cheese and 1 cup of the breadcrumbs. Mix everything well and refrigerate for at least 4 hours and up to overnight.
When ready to fry, heat remaining butter and olive oil in a large skillet over medium heat. Mix the flour and remaining half cup of bread crumbs. Form the chilled crawfish mixture into patties, about 1 inch in thickness. Dredge the patties in the flour/bread crumb mixture, coating the surface.
Gently lower the burgers into the hot skillet, frying in batches so you’re not overcrowding the pan, and cook until golden brown, about 4-5 minutes per side. Serve on a bun with a smear of the Cajun tartar sauce, lettuce and tomato, if desired.