Crawfish Remoulade Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Sauce-,
1 tbsp: Rough chopped celery,
1 tbsp: Rough chopped onion,
1 tsp: Rough chopped garlic,
1/2 tsp: Worcestershire sauce,
2 tbsp: Creole mustard,
1 tbsp: Yellow mustard,
1 tbsp: Ketchup,
1: Hard-cooked egg chopped,
Salt and cayenne pepper,
3/4 cup: Olive oil,
Juice of 1 lemon, (2
Tablespoons),
16 ounce: Crawfish tails,
2 Heads: of baby Bibb lettuce,
2 tbsp: Chopped parsley for garnish,
Directions:
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
ESSENCE OF EMERIL SHOW #EE2165
Source from luhu.jp
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
ESSENCE OF EMERIL SHOW #EE2165
Source from luhu.jp
Tags
Emeril