| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | tb | Drained bottled horseradish |
| 1 1/2 | tb | Creole mustard or Dijon mustard |
| 3 | tb | Distilled vinegar |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| Cayenne to taste | ||
| 1/3 | c | Vegetable oil plus additional for frying |
| 2 | Scallions; chopped fine | |
| 1 | Celery rib; chopped fine | |
| 1 | lb | Shelled crawfish tails; thawed if frozen and drained |
| All-purpose flour seasoned with salt and pepper for dredging | ||
| 4 | c | Shredded romaine |
| 2 | c | Shredded radicchio |
INSTRUCTIONS
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered. In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain. In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with remoulade. Serves 6 as a first course. Gourmet May 1994 Posted to recipelu-digest Volume 01 Number 185 by jecraig@lan-inc.com on Oct 31, 9
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