Crawfish Remoulade
By: Anonymous
Published: Thursday, February 11, 2010 - 9:46pm

Ingredients




1 tablespoon Rough-chopped celery
1 tablespoon Rough-chopped onion
1 teaspoon Rough-chopped garlic
teaspoon Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon Yellow mustard
1 tablespoon Ketchup
1 Hard-cooked egg chopped
Salt to taste
Cayenne pepper to taste
cup Olive oil
Juice of 1 lemon - (2 tbspns)
16 ounces Crawfish tails
2 Baby Bibb lettuce heads
2 tablespoons Chopped parsley for garnish

Preparation

1 Place all of the sauce ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings. 2 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. 3 This recipe yields 4 appetizer servings.