In a sauté pan over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt, cayenne, and Essence to taste. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture to room temperature. Add 1 egg, half of the bread crumbs, and cheese; mix well and set aside.

Whisk the remaining egg with 2 tablespoons water in a shallow bowl. Combine the flour and Essence to taste in another shallow bowl. Spread the breadcrumbs on a plate Form the crawfish mixture into 4 individual cakes about 1 inch thick. First, dredge the cakes in the seasoned flour mixture and then dip each cake in the egg wash, letting the excess drip off. Now, just prior to frying dredge the cakes in the bread crumbs, coating completely.

In a large sauté pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden,  3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll.

Top the burgers with the pickles, tomatoes, onions, and lettuce. Place some Creole tartar sacue on the side.