Crawfish Remoulade

Recipe Ingredients

		Sauce
1 tablespoon	15ml	Rough-chopped celery
1 tablespoon	15ml	Rough-chopped onion
1 teaspoon	5ml	Rough-chopped garlic
1/2 teaspoon	2.5ml	Worcestershire sauce
2 tablespoons	30ml	Creole mustard
1 tablespoon	15ml	Yellow mustard
1 tablespoon	15ml	Ketchup
1		Hard-cooked egg - chopped
		Salt - to taste
		Cayenne pepper - to taste
3/4 cup	177ml	Olive oil
		Juice of 1 lemon - (2 tbspns)
		Crawfish
16 oz	454g	Crawfish tails
2		Baby Bibb lettuce heads
2 tablespoons	30ml	Chopped parsley - for garnish

Recipe Instructions

Place all of the sauce 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2165 broadcast 06-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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