Here is another recipe for leftover boiled crawfish. Crawfish and Shrimp are often substituted for each other in recipes. One day I decided to use crawfish in place of shrimp in Shrimp Remoulade. This is a great appetizer or salad in an all crawfish meal. The key ingredient here is the Horseradish mustard. Emeril has a great version of this.
4 tablespoons Horseradish Mustard
1/2 cup Tarragon Vinegar
1/2 teaspoon Cayenne Pepper
2 tablespoons Ketchup
1/2 cup Celery diced
1 clove Garlic crushed
1 teaspoon Salt
1 cup Salad Oil
1 tablespoon Paprika
1/2 cup Green Onions diced
2 pounds Crawfish bolied and peeled
Mix vinegar, mustard, salt, cayenne, paprika, ketchup and garlic. Add oil, beating well. Add celery and green onions. Add crawfish and refrigerate for at least 2 hours. Serve on Shredded Lettuce.
Enjoy!!!
