Saute of crawfish over fried green tomatoes with a warm remo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh squeezed lemon juice |
| ¾ | cup | Vegetable oil |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped green onions |
| ½ | cup | Chopped green peppers |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Prepared horseradish |
| 3 | tablespoons | Creole or whole-grain mustard |
| 3 | tablespoons | Prepared yellow mustard |
| 3 | tablespoons | Ketchup |
| 3 | tablespoons | Chopped parsley |
| Salt | ||
| Cayenne pepper | ||
| 2 | tablespoons | Butter |
| ½ | cup | Minced onions |
| 1 | pounds | Crawfish tails |
| 12 | slices | Fresh green tomatoes; (about 1/4-inch |
| ; thick) | ||
| Freshly ground black pepper | ||
| 1 | cup | Flour |
| 2 | Eggs; beaten with 1 | |
| ; tablespoon milk | ||
| 2 | cups | Fine dried bread crumbs |
| Creole seasoning | ||
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Chopped green onions; green part only |
Directions
For the Remoulade:
Combine the lemon juice, oil, onions, green onions, peppers, celery, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator.
Yield: 2 cups
In a large saute pan over medium heat, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the crawfish tails and season with salt and pepper. Continue to saute for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat.
For the tomatoes:
Season the tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs, separately with Creole seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off.
Finally, dredge each slice in the breadcrumbs, coating completely.
In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. Reheat the crawfish sauce. To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions.
Yield: 4 servings
Recipe courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.
Per serving: 3366 Calories (kcal); 306g Total Fat; (80% calories from fat); 29g Protein; 136g Carbohydrate; 436mg Cholesterol; 1023mg Sodium Food Exchanges: 6½ Grain(Starch); 1 ½ Lean Meat; 4 ½ Vegetable; 0 Fruit; 60 Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C49 Converted by MM_Buster v2.0n.