Heat the butter in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Cook for 7 to 8 minutes, stirring often, or until lightly browned and soft. Add the tasso and cook for about 2 minutes. Add the crawfish tails and, stirring occasionally, cook for 3 to 4 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes, or until the mixture thickens slightly. Remove from the heat and let cool.

Put the mixture in a food processor and pulse 2 to 3 times to chop. Add the crackers and pulse several times to combine thoroughly. Shape into 3-inch patties or 1-inch patties to serve as an h'ors d'oeuvres. Transfer the patties to the refrigerator for at least an hour to set up.

Season the bread crumbs with the rub. Dredge the patties in the bread crumbs. Heat the oil in a large nonstick skillet and panfry the patties, about 2 minutes on each side.

Drain on paper towels and serve hot with the Creole Tartar Sauce.