Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | 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 \N | Hard-cooked egg chopped |
\N \N | Salt and cayenne pepper |
¾ cup | Olive oil |
\N \N | Juice of 1 lemon (2 |
\N \N | Tablespoons) |
16 ounces | Crawfish tails |
2 \N | Heads of baby Bibb lettuce |
2 tablespoons | Chopped parsley for garnish |
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