INGREDIENTS

INSTRUCTIONS

For the Remoulade:
Combine the lemon juice, oil, onions, green onions, peppers, celery,
horseradish, mustards, ketchup and parsley. Season with salt and cayenne
pepper. Place in a food processor fitted with a metal blade and process for
30 seconds. Use immediately or store in the refrigerator in an airtight
container. Remoulade will keep for several days in the refrigerator.
Yield: 2 cups
In a large saute pan over medium heat, melt the butter. Add the onions and
peppers. Season with salt and pepper. Saute for 1 minute. Add the crawfish
tails and season with salt and pepper. Continue to saute for 2 to 3
minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1
minute. Keep warm over low heat.
For the tomatoes:
Season the tomatoes with salt and pepper. Season the flour, egg wash and
bread crumbs, separately with Creole seasoning. Dredge each slice of tomato
in the flour. Dip each slice in the egg wash, letting the excess drip off.
Finally, dredge each slice in the breadcrumbs, coating completely.
In a large saute pan, over medium heat, add the oil. When the oil is hot,
pan-fry the tomatoes, in batches, until golden and crispy on both sides,
about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole
seasoning. Reheat the crawfish sauce. To serve, lay three tomatoes in the
center of each plate. Spoon a quarter of the sauce over each plate of
tomatoes. Garnish with green onions.
Yield: 4 servings
Recipe courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 3366 Calories (kcal); 306g Total Fat; (80% calories from fat);
29g Protein; 136g Carbohydrate; 436mg Cholesterol; 1023mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
60 Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C49
Converted by MM_Buster v2.0n.

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