How to Make It
Warm the oil in a sauté pan over medium heat for 30 seconds. Add the onion, bell peppers, and garlic and sauté until barely softened, about 1 minute. Remove from the heat and cool to room temperature.
In a stainless steel bowl, stir together the crawfish, mustard, mayonnaise, hot sauce, Worcestershire sauce, Creole seasoning, eggs, and ¾ cup panko. Stir in the cooled onion and pepper mixture and blend until completely combined. Cover and refrigerate for 30 minutes.
Divide into 8 equal portions. Form each portion into 2-inch cakes that are about ¾ inch thick. Roll in extra panko to coat each cake fully.
Preheat the oven to 200°F.
Warm the clarified butter in a 10-inch sauté pan over medium heat for 30 seconds. Place the crawfish cakes in the pan 4 at a time and cook until lightly brown on both sides, 2 to 3 minutes per side. Remove to a baking sheet lined with paper towels and place in a warm oven while cooking the remaining 4 cakes.
Place the hot cakes over the sliced tomatoes on each of 4 plates and garnish with bitter greens and a simple vinaigrette and topped with hollandaise. Serve immediately.