- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup very finely diced onion
- 2 tablespoons very finely diced red bell pepper
- 2 tablespoons very finely diced yellow bell pepper
- 3/4 teaspoon salt, in all
- 1/4 teaspoon cayenne pepper, in all
- 1 1/2 teaspoons Emeril’s Original Essence, in all
- 2 pounds peeled Louisiana crawfish tails, in all
- 2 tablespoons chopped green onion tops
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 2 large eggs, in all
- 3/4 cup breadcrumbs, in all
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/3 cup flour
- 2 tablespoons heavy cream
- 1/2 cup vegetable oil
- 4 onion rolls, halved and toasted
- Creole tartar sauce, for serving, optional (recipe here)
- 1/4 cup sliced hamburger pickles
- 1 small tomato, cored and thinly sliced
- 1 small yellow onion, peeled and thinly sliced
- 1 cup shredded iceberg lettuce
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Emeril's Crawfish Burgers
![Emeril's Crawfish Burgers Emeril's Crawfish Burgers](http://louisiana.kitchenandculture.com/sites/default/files/styles/medium/public/recipes/Louisiana%20Kitchen%20%26amp%3B%20Culture/crawfish-burger_0.jpg)
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