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Crawfish Patties

  • Yield: About 10 patties


  • 1/2 stick (4 tablespoons) butter
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 ounces chopped tasso
  • 1 pound peeled crawfish tails
  • 1 tablespoon flour
  • 1 cup water
  • 20 saltine crackers
  • 1 cup dried fine bread crumbs
  • 1 tablespoon Rustic Rub
  • 1/4 cup vegetable oil


  • Heat the butter in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Cook for 7 to 8 minutes, stirring often, or until lightly browned and soft. Add the tasso and cook for about 2 minutes. Add the crawfish tails and, stirring occasionally, cook for 3 to 4 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes, or until the mixture thickens slightly. Remove from the heat and let cool.
  • Put the mixture in a food processor and pulse 2 to 3 times to chop. Add the crackers and pulse several times to combine thoroughly. Shape into 3-inch patties. Season the bread crumbs with the rub. Dredge the patties in the bread crumbs. Heat the oil in a large nonstick skillet and panfry the patties, about 2 minutes on each side.
  • Drain on paper towels and serve hot.