Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and cayenne pepper
3/4 c Olive oil
Juice of 1 lemon (2
Tablespoons)
16 oz Crawfish tails
2 Heads of baby Bibb lettuce
2 tb Chopped parsley for garnish

Place all the 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.

Yield: 4 appetizer portions

ESSENCE OF EMERIL SHOW #EE2165

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