Saute Of Crawfish Over Fried Green Tomatoes With Warm Remoulade Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Minced onions
1 lb	454g / 16oz	Crawfish tails
12		Fresh green tomatoes - (abt 1/4" thick)
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten with
1 tablespoon	15ml	Milk
2 cups	292g / 10oz	Fine dried bread crumbs
		Creole seasoning
1/2 cup	118ml	Vegetable oil
1 tablespoon	15ml	Chopped green onions, green part only
		Remoulade Sauce
1/4 cup	59ml	Freshly-squeezed lemon juice
3/4 cup	177ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped green peppers
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Prepared horseradish
3 tablespoons	45ml	Creole or whole-grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped parsley
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

For the Remoulade: Combine the lemon juice, oil, onions, green onions, peppers, celery, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator. (Makes 2 cups)

In a large saute pan over medium heat, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the crawfish tails and season with salt and pepper. Continue to saute for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat.

For the tomatoes: Season the tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs, separately with Creole seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the breadcrumbs, coating completely.

In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. Reheat the crawfish sauce.

To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.