• Tommy Centola

Crawfish Imperial from Emeril

Updated: Jan 3

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever put in his mouth. So, he thought he would try it with crawfish and it was just as good.

1 tablespoon Vegetable Oil

3/4 cup chopped Onions

1/4 chopped Bell Peppers

1/4 cup chopped Celery

3/4 teaspoon Salt

1/4 teaspoon Cayenne

1 pound peeled Crawfish Tails

1 tablespoon chopped Garlic

2 tablespoons chopped Parsley

1/4 cup chopped Green Onions

1 cup Mayonnaise

2 tablespoons Creole or Whole-Grain Mustard

1/4 teaspoon Tabasco Sauce

1/4 cup dried Bread Crumbs

1/2 teaspoon Creole Seasoning

Preheat oven to 400 degrees.

Heat the oil in a large skillet over high heat. Add the onions, bell peppers, celery, salt, and cayenne. Sauté for about 5 minutes, or until wilted. Add the crawfish tails and cook for about 5 minutes, stirring occassionally. Remove from the heat. Let cool for about 30 minutes.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard, and Tabasco. Mix well. Spoon the mixture into a 1-quart casserole or 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, the remaining mayonnaise, and the Creole seasoning. Spread the top of the crawfish mixture with this mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.

Enjoy!!!

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