Crawfish Maison

Chef Brian Landry

Crawfish Maison
Crawfish Maison

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    large egg yolks

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon Creole mustard

  • 1

    teaspoon fresh lemon juice

  • 1

    cup vegetable oil

  • 1/4

    cup nonpareil capers, drained

  • 1/4

    cup chopped scallions (green and white parts)

  • 1

    tablespoon chopped curly parsley

  • dry crab boil to taste

  • 1

    pound fresh, peeled crawfish tails

  • 1

    small head of iceberg lettuce, washed, dried, and cut into thin ribbons

  • 2

    medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Directions

Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with dry crab boil. Just before serving, gently fold in the crawfish tails. Divide the lettuce among 6 servings and top with a slice of tomato. Spoon the crawfish atop the tomato and serve.

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