Yield: 4 servings
| Measure | 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 |
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