| 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 -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-03-1998
Recipe by: Emeril Lagasse
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