Ingredients:

Vegetable oil
4 tablespoons chopped green pepper 4 tablespoons chopped onion
4 tablespoons chopped celery
1/2 teaspoon black pepper
1 teaspoon Creole seasoning
1/4 teaspoon thyme
1/4 teaspoon basil

Method:

1 dash Tabasco
3 oz. Abita beer
1 lb. crawfish tails
1 to 1 1?2 cups dry bread crumbs Flour
Egg wash
Corn flour
16 tomato slices

In a large skillet, saute green pepper, onion and celery in the oil with the spices and Tabasco until vegetables are tender. Add beer and bring to a simmer. Remove from heat and add crawfish.

Set aside to cool.

In a large bowl, combine the crawfish mixture and bread crumbs and form into eight flat crawfish cakes. Coat each cake with flour, dip into egg wash, then coat with corn flour. Fry in vegetable oil on medium heat until cakes are a light golden brown.
Use the same procedure to coat the tomatoes and fry them, too.

To serve, place two fried tomato slices on a plate with the crawfish cake. Serve with Remoulade sauce, diced fresh tomatoes and sliced onions.