PAUL ARTIGUES' CRAWFISH CAKES

Paul Artigues’ Crawfish Cakes

3 yellow or red onions
3-4 bell peppers, any color
2 stalks celery
6 cloves garlic
1/4-1/2 bottle of beer
2-3 pounds peeled crawfish tails
1 cup garlic aioli or mayonnaise
1/2 cup Zatarain’s Creole Mustard
1/4 capful liquid crab boil
Salt and black pepper to taste
4 ounces bread crumbs
Vegetable oil for frying

Sauté onion, peppers, celery and garlic in fat in a frying pan until soft and translucent, dousing it every few minutes with a splash of beer to prevent from sticking and burning. Cool.
In a food processor, mix half the crawfish tails with aioli, mustard, crab boil, salt and pepper until smooth.

In a large mixing bowl, stir together remaining crawfish tails with vegetables, mustard mix and breadcrumbs. Form 2-inch patties and fry in vegetable oil for 3-4 minutes on each side.