Crawfish Remoulade

• 1 tablespoon rough chopped celery
• 1 tablespoon rough chopped onion
• 1 teaspoon rough chopped garlic
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons Creole mustard
• 1 tablespoon yellow mustard
• 1 tablespoon ketchup
• 1 hard-cooked egg chopped
• Salt and cayenne pepper
• 3/4 cup olive oil
• Juice of 1 lemon (2 tablespoons)
• 16 ounces crawfish tails
• 2 heads of baby Bibb lettuce
• 2 tablespoons chopped parsley for garnish

1. Place all the ingredients in the food processor work bowl.
2. Process until smooth.
3. Taste and adjust the seasonings.
4. In a small bowl mix the crawfish tails with enough remoulade to coat them.
5. Set aside to marinate.
6. Clean and cut the lettuce in half, down the middle.
7. Place each half on a salad plate.
8. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce.
9. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.

rough chopped, rough, rough, worcestershire sauce, creole mustard, yellow mustard, ketchup, egg, salt, olive oil, lemon, crawfish tails, bibb lettuce, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-remoulade-recipe.html (may not work)