Fried Crawfish Salad

• 1 egg
• 1/4 cup milk
• 1 pound peeled crawfish tails
• 4 teaspoons Rustic Rub or Essence, recipes follow
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• Vegetable oil, for deep-frying
• 4 cups assorted salad greens
• Pinch salt
• Pinch freshly ground black pepper
• Creole Mustard Dressing, recipe follows
• 1/4 cup freshly grated Parmesan
• 8 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 egg
• 3 tablespoons Creole or whole-grain mustard
• 1 tablespoon honey
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley leaves
• 1 tablespoon distilled white vinegar
• 1 cup olive oil

1. Beat together the egg and milk in a mixing bowl.
2. Add the crawfish tails and 2 teaspoons of the rub.
3. Turn to coat the tails evenly.
4. Let sit for 10 minutes.
5. In another bowl, combine the cornmeal, flour, and the remaining 2 teaspoons of rub.
6. Using your hands, remove the crawfish tails from the egg-milk mixture and add to the cornmeal-flour mixture.
7. Toss to coat evenly.
8. Shake off the excess.
9. Heat the oil to 360 degrees F in a deep-fryer or deep pot.
10. Deep-fry the crawfish tails a few at a time until they pop to the surface and are golden, 1 1/2 to 2 minutes.
11. Remove and drain on paper towels.
12. Toss the greens in a bowl with the salt, pepper, and Creole Mustard Dressing, to taste.
13. Divide the greens among 4 salad plates.
14. Divide the crawfish into 4 equal portions and place on top of the greens.
15. To serve, spoon a tablespoon or so of the dressing on top of each serving and sprinkle each with 1 tablespoon of the cheese.
16. Combine all ingredients and store in an airtight container.
17. Combine all ingredients thoroughly.
18. Yield: 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
20. In a food processor or blender, add all the ingredients, except the oil.
21. With the motor running, slowly pour the oil through the feed tube in a steady stream.
22. Transfer to an airtight container and refrigerate for at least 30 minutes before using.
23. This is best used within 24 hours.
24. Yield: 1 1/2 cups

egg, milk, crawfish tails, rub, yellow cornmeal, allpurpose, vegetable oil, assorted salad greens, salt, freshly ground black pepper, dressing, freshly grated parmesan, paprika, cayenne, freshly ground black pepper, garlic, onion powder, salt, oregano, thyme, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, egg, honey, cayenne, salt, parsley, white vinegar, olive oil

Taken from www.foodnetwork.com/recipes/fried-crawfish-salad-recipe.html (may not work)