Fried Crawfish Rémoulade Recipes

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CRAWFISH BEIGNETS WITH SPICY REMOULADE



Crawfish Beignets with Spicy Remoulade image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 22

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
1 lemon, zested
2 cloves garlic, finely chopped or minced
1 1/2 cups cooked and chopped crawfish tails
3 tablespoons chopped Italian parsley leaves
3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
1 to 1 1/2 cups water or shrimp/seafood stock
Canola or peanut oil
1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 tablespoon chopped Italian parsley leaves
1/4 cup chopped capers
2 green onions, chopped (green and white part)

Steps:

  • Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  • Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
  • Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
  • Transfer the beignets to a serving platter and serve with the remoulade sauce.

FRIED CRAWFISH RéMOULADE



Fried Crawfish Rémoulade image

Categories     Mustard     Shellfish     Appetizer     Fry     Horseradish     Chill     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.

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