Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Crispy Crawfish Cakes. Here’s the recipe:Crispy Crawfish Cakes

1 tablespoon butter

1/2 cup onions, peeled & chopped

1/4 cup celery, chopped

2 Tablespoons red bell pepper, seeded & chopped

sea salt andfresh ground black pepper to taste

2 teaspoons garlic, peeled & chopped

1 pound fresh Louisiana crawfish tails

1/4 cup chopped green onions, plus extra for garnish

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped fresh parsley leaves

2 tablespoons Creole mustard

Juice of half a fresh lemon

1/4 cup mayonnaise

1 ½ teaspoons Worcestershire sauce

1 teaspoon Hot pepper sauce

1 egg

½   cups Panko bread crumbs

1/4 cup all-purpose flour

Creole Seasoning

1/4 cup olive oil

Melt butter in a small sauté pan over medium heat. Add onions, celery and bell peppers. Season with salt and pepper. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crawfish, green onions, Parmesan, parsley, mustard lemon juice, mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crawfish mixture. Fold in the bread crumbs. Divide combined mixture into equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and Creole seasoning. Dredge the crawfish cakes in the seasoned flour, tapping off excess. In a large sauté pan, heat oil and gently lay the cakes, 3 at a time in the pan fry until lightly golden, about 4 minutes on each side. Serve hot with Corn & Crawfish sauce or Creole Remoulade.

Corn and Crawfish Sauce

½ cup Butter

1 teaspoon garlic

1 cup White corn kernels

½ cup flour

1 teaspoon crab boil

1 quart chicken stock

1 Tablespoon sugar

1 cup Heavy cream

1 pound fresh Louisiana Crawfish tails

¼ cup green onions, sliced

sea salt and white pepper to taste

In a large heavy bottomed stock pot, melt the butter over medium high heat.  Add the garlic and cook for one minute.  Add the corn and cook until it begins to get soft, about 5 minutes.  Stir in the flour to form a white roux.  Do not let it brown.  Whisk in the stock, stirring to get out any lumps, and bring to a boil.  Reduce the heat to a simmer then add the crab boil and sugar.  Cook and stir until it thickens and just begins to boil.  Keep stirring to make sure it does not burn on the bottom.  Remove from heat.   Stir in the heavy cream, crawfish, and green onions. Season to taste with salt and white pepper.  Serve hot.