Crawfish Cakes With Chipotle Tartar Sauce

CRAWFISH CAKES
2 tb Plus 1 teaspoon oil
1 c Shelled crawfish tails
2 tb Each chopped onion, red
-pepper and celery
1/2 ts Chopped garlic
Creole spice
1 Egg
1/2 c Bread crumbs
Chopped parsley,; for
-garnish

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.