Crawfish remoulade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sauce- | ||
| 1 | tablespoon | Rough chopped celery |
| 1 | tablespoon | Rough chopped onion |
| 1 | teaspoon | Rough chopped garlic |
| ½ | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Creole mustard |
| 1 | tablespoon | Yellow mustard |
| 1 | tablespoon | Ketchup |
| 1 | Hard-cooked egg chopped | |
| Salt and cayenne pepper | ||
| ¾ | cup | Olive oil |
| Juice of 1 lemon (2 | ||
| Tablespoons) | ||
| 16 | ounces | Crawfish tails |
| 2 | Heads of baby Bibb lettuce | |
| 2 | tablespoons | Chopped parsley for garnish |
Directions
Place all the ingredients in the food processor work bowl. Process until smooth.
Taste and adjust the seasonings.
In a small bowl mix the crawfish tails with enough remoulade to coat them. Set aside to marinate. Clean and cut the lettuce in half, down the middle. Place each half on a salad plate. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.
Yield: 4 appetizer portions
ESSENCE OF EMERIL SHOW #EE2165