Last updated 6/12/2012 1:00:01 AM. Recipe ID 23033. Report a problem with this recipe.
Title: Crawfish remoulade
Yield: 4 Servings
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
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
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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