Crawfish Patty Melt
As this Crawfish Patty Melt was written it simply did not work. But I knew this was going to be a good sandwich so after fiddling with the recipe I was able to quickly fix it and the result was a sandwich to remember.
This recipe is a flavorful twist on the classic patty melt sandwich.
This unique culinary creation combines the rich and succulent taste of crawfish with the comforting elements of a traditional patty melt.
Crawfish Patty Melt
Ingredients
- ¾ cup mayonnaise divided
- ¼ cup prepared horseradish I used a rounded tablespoon. My horseradish was exceptionally hot.
- ½ teaspoon Creole seasoning
- 3 tablespoons vegetable oil divided
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- ¼ cup chopped celery
- 1 clove garlic minced
- 1 teaspoon salt
- ½ cup sliced green onion
- 3/4 cup crushed saltine crackers
- 2 eggs
- 1 pound crawfish tails
- 8 slices potato bread
- 8 slices Swiss cheese
- 8 slices Monterey Jack cheese with peppers I used smoked Gouda
- ¼ cup unsalted butter softened
- Chips and pickle spears to serve
Instructions
- In a small bowl, stir together ½ cup mayonnaise, horseradish, and Creole seasoning, stirring until smooth. Cover and refrigerate until ready to use.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add yellow onion, bell pepper, celery, garlic, and salt; cook, stirring occasionally, until lightly caramelized and softened, 10 to 15 minutes. Transfer to a large bowl, and let cool slightly. Wipe skillet clean.
- Add green onion, crackers, and remaining ¼ cup mayonnaise and eggs to onion mixture, stirring until well combined.
- In the work bowl of a food processor, pulse crawfish until coarsely chopped. Add to onion mixture, stirring until well combined. Form into 8 (3-ounce) ½-inch-thick patties.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of patties; cook until golden brown on both sides, 5 to 7 minutes. Remove from skillet, and wipe skillet clean. Repeat with remaining 1 tablespoon oil and remaining patties.
- Spread horseradish sauce on 1 side of all bread. Place 1 slice of each cheese on top of horseradish sauce. Place 2 crawfish patties on half of slices of bread, and top with remaining slices, cheese side down.
- In same skillet, melt half of butter over medium heat. Add 2 sandwiches, and cook until golden brown on both sides, heated through, and cheese is melted, 5 to 7 minutes. Remove from skillet, and repeat with remaining butter and remaining 2 sandwiches. Serve with chips and pickle spears.
Notes
This is an good example of the value this website. If you follow this recipe and not deviated it would fail everytime. It contained no binding agent at all and the crawfish would fall apart in the skillet. Adding the eggs fixed the issue and saved this wonderful sandwich.
That’s what I do. I’m a recipe Tester. I find recipes I like, then test and verify them before you ever see them. There are a lot of recipes you haven’t seen, either because they didn’t work or I didn’t think it was worthly of my channel. Which is my commitment to you. I will not post just to post something.
For more Crawfish ideas check out this link on Pinterest .
I have more Cajun Recipes so follow this link here. https://darlenestable.com/category/cajun-seafood/
