Crawfish Burgers Recipe

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Emeril Lagasse on Food Network


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Freshly ground black pepper

2 1/2 tablespoons paprika

2 tablespoons brunoise red peppers


1 tablespoon dried thyme

2 tablespoons fresh lemon juice

1 small tomato, cored and thinly sliced

1 pound sweet potatoes, peeled and thinly slice and fried until golden brown and crispy

1/4 cup grated Parmigiano-Reggiano cheese

2 tablespoons olive oil

1 1/2 cups bread crumbs

1 cup shredded iceberg lettuce

1/2 cup vegetable oil

2 tablespoons chopped fresh parsley

1 tablespoon chopped garlic

1/4 cup sliced hamburger pickles

1 tablespoon minced garlic

1 large egg

1 egg, beaten with 2 tablespoons water

1 tablespoon dried oregano

1 small yellow onion, peeled and thinly sliced

2 tablespoons brunoise yellow peppers

1 cup flour

1 tablespoon cayenne pepper

1/2 cup chopped onions

1 tablespoon chopped parsley

1/2 cup Creole Tartar Sauce, recipe follows


Essence, recipe follows

2 tablespoons pickle relish

2 tablespoons garlic powder

1 cup vegetable oil

1 tablespoon Dijon mustard

1 tablespoon black pepper

2 tablespoons salt

2 tablespoons minced onions

4 onions rolls, sliced in half and toasted

1 egg*

1 tablespoon onion powder

1/4 cup chopped green onions

1 pounds crawfish tails

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