| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Essnce04 | 4 | servings | |
INGREDIENTS
| === SAUCE === | ||
| 1 | tb | Rough-chopped celery |
| 1 | tb | Rough-chopped onion |
| 1 | ts | Rough-chopped garlic |
| 1/2 | ts | Worcestershire sauce |
| 2 | tb | Creole mustard |
| 1 | tb | Yellow mustard |
| 1 | tb | Ketchup |
| 1 | Hard-cooked egg; chopped | |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| 3/4 | c | Olive oil |
| Juice of 1 lemon -; (2 tbspns) | ||
| === CRAWFISH === | ||
| 16 | oz | Crawfish tails |
| 2 | Baby Bibb lettuce heads | |
| 2 | tb | Chopped parsley; for garnish |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 08-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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