Title: Crawfish remoulade
 Categories: E.
      Yield: 4 Servings
 
           Sauce-
      1 tb Rough chopped celery
      1 tb Rough chopped onion
      1 ts Rough chopped garlic
    1/2 ts Worcestershire sauce
      2 tb Creole mustard
      1 tb Yellow mustard
      1 tb Ketchup
      1    Hard-cooked egg chopped
           Salt and cayenne pepper
    3/4 c  Olive oil
           Juice of 1 lemon (2
           Tablespoons)
     16 oz Crawfish tails
      2    Heads of baby Bibb lettuce
      2 tb 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