Recipe information
Yield
Serves 6 as a first course
Ingredients
1 1/2 tablespoons drained bottled horseradish
1 1/2 tablespoons Creole mustard or Dijon mustard
3 tablespoons distilled vinegar
1 teaspoon paprika
1/2 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
all-purpose flour seasoned with salt and pepper for dredging
4 cups shredded romaine
2 cups shredded radicchio
Preparation
Step 1
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. Rémoulade may be made 1 day ahead and kept chilled, covered.
Step 2
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.
Step 3
In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.
