Crawfish Fritters

Ingredients Weight Measure
Red pepper, roasted, small dice 2 cups
Canola oil 2 oz.
Crawfish tails 2 lbs.
Roasted garlic puree 3 Tbsp.
Scallions, chopped 6 ea.
All-purpose flour 3 cups
Semolina flour 2 cups
Baking powder 1-1/2 Tbsp.
Kosher salt 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Water 4 cups
Creole seasoning 1 Tbsp.

Ginger Remoulade

Ingredients Weight Measure
Egg yolks 8 ea.
Parsley leaves, chopped 1 cup
Scallions, chopped 1 cup
Garlic, minced 1 Tbsp.
Ginger root, smashed 1/4 cup
Canola oil 1 cup
Ketchup 14 oz.
Worcestershire sauce 1/2 cup
Lemon, juiced 1 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Kosher salt 1-1/2 Tbsp.


  1. To make the Crawfish Fritters, in a sauté pan, sweat the small dice bell peppers in 2 oz. canola oil. Place peppers in a mixing bowl. Rough chop the crawfish tails and add to the mixing bowl. Add remaining ingredients and gently fold with a spoon until evenly mixed. With a 1 oz. scoop, scoop portions into 350°F oil and fry for 3 minutes or until golden brown. Let stand before serving with Ginger Remoulade.
  2. To make Ginger Remoulade, place egg yolks, parsley, scallions, garlic and ginger in Robo-Coupe and blend to smooth consistency. With Robo-Coupe on, add oil in a thin stream until all oil has been added. Add ketchup at the end along with Worcestershire sauce. Serve in 2 oz. portions with Crawfish Fritters.

Yield: 12 servings