Free Recipe Fried Crawfish Remoulade

Recipe Type: Free Misc Recipes
Recipe Preparation: chill
Cooking Temperature:
Recipe Serves: 1

Ingredients for Fried Crawfish Remoulade Recipe

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

Fried Crawfish Remoulade Preparation

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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