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Crawfish Remoulade



  1. Combine eggs, paprika, salt and mustard in a mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion.
  2. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients except crawfish and lettuce.
  3. Refrigerate at least 6 hours to let flavor combine.
  4. Before serving, remove lemon pieces and bay leaves from sauce.
  5. Arrange crawfish tails on a bed of shredded lettuce and top with sauce.

Serves 12.

Recipe courtesy of Louisiana Crawfish Promotion and Research Board, and Leslie Davis.

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