Cooking Instructions:

• In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, celery, red bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes. Remove from heat and let cool.
• In a large mixing bowl, combine the sautéed vegetables with the mayonnaise, Creole mustard, Worcestershire sauce, Creole seasoning, and the lightly beaten egg. Mix well until all ingredients are combined.
• Gently fold in the crushed Saltine crackers and the coarsely chopped crawfish tails into the mixture. Be careful not to overmix; you want to maintain some texture.
• Using your hands, form the mixture into patties, about 1/2 inch thick. You should be able to make approximately 6 patties. Place them on a plate and refrigerate for about 30 minutes to help them firm up.
• In a large skillet, heat the remaining 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat. Once hot, add the patties to the skillet, cooking them for about 4-5 minutes on each side, or until golden brown and cooked through.
• While the patties are cooking, whisk together the mayonnaise, chopped dill, dill pickle relish, lemon juice, Creole mustard, and Creole seasoning in a small bowl. This will be your delicious sauce for the burgers.
• To assemble, place a cooked crawfish patty on the bottom half of each bun. Top with green lettuce, a slice of tomato, and a generous dollop of the creamy dill sauce. Place the top half of the bun on and serve immediately.