Crawfish Imperial

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
3/4 cup	46g / 1.6oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped green bell peppers
1/4 cup	27g / 1oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Peeled crawfish tails
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Creole or whole grain mustard
1		Tabasco sauce
1/4 cup	36g / 1.3oz	Dried fine bread crumbs
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.

Thie recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C15)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.