Title: Spicy Crawfish on Potato Pancake with Mint Yogurt Sauce
Categories: Shellfish
Yield: 1 Servings

4	qt	Water
1/2	c	Crab boil
4	ts	Tabasco or other red chile
		Sauce
5	lb	Raw crawfish (to yield 24 oz
		Meat)
1 1/2	lb	Potatoes
		Ice water
4	tb	Fresh mint; minced
3/4	c	Yogurt
		Lemon juice; to taste
3	lg	Eggs
3/4	c	Flour
2	tb	Paprika
1 1/2	ts	Salt
2	ts	Cayenne powder
1	tb	Black pepper; fresh milled
2	tb	Olive oil
		Lemon wedges or slices
		Paprika
		Mint leaves

Bring 4 qt water to a boil. Add crab boil and Tabasco and crawfish. Cook for about 10 minutes, until crawfish are done. Drain and set aside until cool; then peel and remove dark vein. Set aside.

Peel and grate potatoes. Let soak in ice water to help remove some of the starch.

Mix mint, yogurt, and lemon juice to taste. Set aside in a warm place.

In bowl lightly beat eggs, add flour, paprika, salt and cayenne and black peppers. Set aside briefly.

Drain potatoes and pat dry with towel.

Mix egg mixture with potatoes. Heat a saute pan and add 1 t oil. Put 1/6 of potato mixture in, flatten with spoon (should be about 6-8" in diameter), and let brown. Flip over and brown on other side. Prepare rest of pancakes in same manner.

To serve, put one pancake on each plate, top with 4 oz crawfish and drizzle 2 T of yogurt sauce over. Garnish with lemon, mint, and paprika as desired.

www.stsupery.com, adapted

From: Michael Loo Date: 19 Sep 97 National Cooking Echo Ä

previous

next