Appetizer: United States – Crawfish Remoulade Appetizer

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

1 lb (450 g) cooked crawfish tails, drained
1 cup (240 ml) mayonnaise
2 tbsp (30 ml) Creole mustard
1 tbsp (15 ml) ketchup or chili sauce
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) hot sauce, to taste
2 tbsp (30 ml) chopped green onion
1 tbsp (15 ml) chopped celery
1 tsp (5 ml) paprika
Pinch cayenne pepper
Salt and black pepper, to taste
Lettuce leaves or endive for serving

Instructions

1. Whisk together mayonnaise, Creole mustard, ketchup, horseradish, Worcestershire, hot sauce, paprika, cayenne, salt and pepper to make the remoulade dressing.
2. Fold in chopped green onion and celery, then gently toss with the crawfish tails until evenly coated.
3. Chill at least 30 minutes to marry flavors.
4. Serve on lettuce leaves or endive or offer as a dip with crackers.