Best Fried Crawfish Rémoulade Recipes

Fried Green Tomatoes With Crawfish or Shrimp Remoulade image

Provided by PaulaG

Categories Crawfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or 1/2 lb shrimp, cooked
1 cup prepared remoulade sauce, Remoulade Sauce

Steps:

Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
Dip the slices in the beaten eggs and then coat with cornmeal.
Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8

Fried Crawfish Rémoulade image

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.