Crawfish remoulade

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


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