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Crawfish Maison


Chef Brian Landry

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Rate this recipe 5/5 (1 Votes)


  • 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


Servings 6


Step 1

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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