Yield: 4 servings
|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||Hard-cooked egg chopped|
|Salt and cayenne pepper|
|¾ cup||Olive oil|
|Juice of 1 lemon (2|
|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