after Robin Wasicuna, Yellowknife, NWT, Canada

I know that guy. I may have mentioned him here before. He's a good
cook but temperamental and difficult to work for according to some
ex-staff.

The impression I got of him was that he was
cray cray (a term introduced to me by my
friend Link). Is that a prerequisite for a
chef in your neck of the woods? It seems the
adage about Alaska men resonates here - the
odds are good, but the goods are odd.

Spicy Crawfish on Potato Pancake with Mint Yogurt Sauce
categories: fancy, shellfish, main, odd
serves: 6

4 qt water
1/2 c crab boil
4 ts Tabasco or other red chile sauce
5 lb raw crawfish (to yield 24 oz meat)
1 1/2 lb potatoes
ice water
4 Tb fresh mint; minced
3/4 c yogurt
lemon juice; to taste
3 lg eggs
3/4 c flour
2 Tb paprika
1 1/2 ts salt
2 ts cayenne powder
1 Tb black pepper; fresh milled
2 Tb olive oil
lemon wedges or slices
paprika
mint leaves

Bring 4 qt water to a boil. Add crab boil and Tabasco
and crawfish. Cook for 10 min until crawfish are done.
Drain and set aside until cool; then peel; reserve
meats after removing dark vein. Set aside.

Peel and grate potatoes. Let soak in ice water to help
remove some of the starch.

Mix mint, yogurt, and lemon juice to taste. Set aside in
a warm place.

:ightly beat eggs, add flour, paprika, salt and cayenne a
nd black peppers. Set aside briefly.

Drain potatoes and pat dry with towel.

Mix egg mixture with potatoes. Heat a saute pan and
add 1 ts oil. Put 1/6 of potato mixture in, flatten with
spoon (should be 6 to 8" in diameter), and let brown.
Flip over and brown on other side. Prepare rest of
pancakes in same manner.

To serve, put one pancake on each plate, top with 4 oz
crawfish and drizzle 2 Tb of yogurt sauce over. Garnish
with lemon, mint, and paprika as desired.

www.stsupery.com, adapted
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