Sassy Remoulade Sauce:
1 cup tartar sauce
1 tablespoon Cajun spice
1 tablespoon chopped capers
1 teaspoon caper brine
1 teaspoon fresh lemon juice (from
1 lemon)
1 teaspoon Tabasco sauce
Croquettes:
1½ pounds Yukon Gold potatoes,
cooked, peeled and mashed
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1½ teaspoons chopped fresh
thyme
1 tablespoon kosher salt
4½ teaspoons Creole seasoning
3 eggs (divided)
2 tablespoons minced green onions
2 pounds cooked crawfish tail meat
2 tablespoons milk
1 cup cornmeal
Oil for frying
To make sauce: Combine tartar sauce with Cajun spice, capers, brine, lemon juice and Tabasco. Refrigerate until needed. Makes 1 cup.
To make croquettes: Combine the potatoes, Worcestershire sauce, parsley, thyme, salt, Creole seasoning, 1 egg and the green onions in the bowl of a food processor. Process until thoroughly combined. Coarsely chop the crawfish meat and fold by hand into the potato mixture.
In a separate bowl whisk the remaining 2 eggs with the milk until well combined. Place the cornmeal in a shallow bowl.
Divide the mixture into 24 portions. Form each portion into a ball. Dip each ball into the egg mixture and then roll in cornmeal. Repeat until all are coated with cornmeal.
Heat about 3 inches of vegetable oil in a deep skillet to 350 degrees F. Deep-fry the croquettes until golden brown, about 5 minutes. Drain and serve with Sassy Remoulade Sauce. Makes about 24 croquettes.