Crawfish Remoulade

Name: Crawfish Remoulade
Ingredients: 1 tablespoon rough chopped celery; 1 tablespoon rough chopped onion; 1 teaspoon rough chopped garlic; 1/2 teaspoon Worcestershire sauce; 2 tablespoons Creole mustard; 1 tablespoon yellow mustard; 1 tablespoon ketchup; 1 hard-cooked egg chopped; Salt and cayenne pepper; 3/4 cup olive oil; Juice of 1 lemon (2 tablespoons); 16 ounces crawfish tails; 2 heads of baby Bibb lettuce; 2 tablespoons chopped parsley for garnish

14 ingredients

9 steps

Ingredients

1 tablespoon rough chopped celery
1 tablespoon rough chopped onion
1 teaspoon rough chopped garlic
1/2 teaspoon Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
1 tablespoon ketchup
1 hard-cooked egg chopped
Salt and cayenne pepper
3/4 cup olive oil
Juice of 1 lemon (2 tablespoons)
16 ounces crawfish tails
2 heads of baby Bibb lettuce
2 tablespoons chopped parsley for garnish

Directions

1

Place all the ingredients in the food processor work bowl.
2

Process until smooth.
3

Taste and adjust the seasonings.
4

In a small bowl mix the crawfish tails with enough remoulade to coat them.
5

Set aside to marinate.
6

Clean and cut the lettuce in half, down the middle.
7

Place each half on a salad plate.
8

Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce.
9

Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.