Crawfish Remoulade

Photo: flickr user quinn.anya

Ingredients

1 tablespoon Rough-chopped celery

1 tablespoon Rough-chopped onion

1 teaspoon Rough-chopped garlic

teaspoon Worcestershire sauce

2 tablespoons Creole mustard

1 tablespoon Yellow mustard

1 tablespoon Ketchup

1 Hard-cooked egg chopped

Salt to taste

Cayenne pepper to taste

cup Olive oil

Juice of 1 lemon - (2 tbspns)

16 ounces Crawfish tails

2 Baby Bibb lettuce heads

2 tablespoons Chopped parsley for garnish

Preparation

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.