Preheat the oven to 400?F.
Combine the patty mixture with the crawfish tails, parsley, and green onions in a bowl and mix well. Divide into 4 equal portions. Season the fillets with 1 tablespoon of the rub. Spread the crawfish mixture evenly on 1 side of each fillet, roll each up, jelly-roll fashion, into a roulade. Lightly oil a shallow baking pan and place the roulades so that they are not touching each other.
Toss the onions with the remaining 1 teaspoon rub and the vegetable oil. Spread the onions on top of the roulades. Bake for about 30 minutes, or until the fish flakes easily with a fork.
Top with the sauce and serve.
Yield: 4 servings