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Fried Crawfish Po'boy With Remoulade Sauce
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- #69316
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
REMOULADE
1 cup prepared or homemade mayonnaise
1 tablespoon minced celery
1 tablespoon minced shallots
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
3 tablespoons ketchup
3 tablespoons Creole mustard
1 teaspoon Louisiana hot sauce
salt, to taste
freshly ground black pepper, to taste
CRAWFISH
1/2 pound crawfish tails
1/2 cup masa
1/2 cup cornmeal
2 tablespoons Creole seasoning
oil, for frying
salt, to taste
freshly ground black pepper, to taste
2 large individual French bread loaves
1/2 cup chiffonade of lettuce
6 slices tomatoes
directions
Preheat the fryer.
For Remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.
For Crawfish: Season the crawfish with half the Creole seasoning. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining Creole seasoning.
Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly.
Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning.
To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes.
added by
blueback
nutrition data
1382 calories, 102 grams fat, 103 grams carbohydrates, 34 grams protein per serving.
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