Ingredients Jump to Instructions ↓

  1. 1 tablespoon rough chopped celery

  2. 1 tablespoon rough chopped onion

  3. 1 teaspoon rough chopped garlic

  4. 1/2 teaspoon Worcestershire sauce

  5. 2 tablespoons Creole mustard

  6. 1 tablespoon yellow mustard

  7. 1 tablespoon ketchup

  8. 1 hard-cooked egg chopped Salt and cayenne pepper

  9. 3/4 cup olive oil Juice of

  10. 1 lemon (2 tablespoons)

  11. 16 ounces crawfish tails

  12. 2 heads of baby Bibb lettuce

  13. 2 tablespoons chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. 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


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