Make tartar sauce: In a cast-iron skillet over high heat pan roast
peppers, toasting them on all sides, until smoky and slightly
charred. Chop fine. In a small bowl combine with remaining sauce
ingredients. Adjust seasonings, to discernment, with salt and peppercorn.

In a saute pan rut 1 teaspoon oil, add chopped onion, red pepper and
celery, and toss and ready 2 minutes until bid. Remove pan from
heat and add ail, crawfish center, and 1 teaspoon Creole spice or to
tasting. Transfer to a mixing bowl and set aside to nerveless. Mix in egg
and enough bread crumbs for mixture to tie; adjust seasonings to
taste with saltiness, pepper and Creole spicery. Form into 4 equal patties
and flatten to 3/4-inch thick. Heat remaining oil in a sautJ pan and
cook cakes on both sides until brown and crisp. Serve garnished with
parsley and a dollop of tartar sauce.

Yield: 2 first course servings