Recipe - Fried Crawfish Remoulade

1 One half tablespoon Drained bottled horseradish
1 One half tablespoon Creole mustard or Dijon
mustard
3 tablespoon Distilled vinegar
1 teaspoon Paprika
One half teaspoon Salt
Cayenne to taste
1/3 cup Vegetable oil plus
additional for frying
2 Scallions; chopped fine
1 Celery rib; chopped fine
1 pound Shelled crawfish tails;
thawed if frozen and
drained
Allpurpose flour seasoned
with salt and pepper for
dredging
4 cup Shredded romaine
2 cup Shredded radicchio

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 One half inches of additional oil to 390#F. on
a deepfat 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 recipeludigest Volume 01 Number 185 by jecraig@laninc.com on
Oct 31, 9