Crawfish Remoulade

Ingredients:

• 2 eggs
• 4 T. paprika
• 2 t. salt
• 1/2 c. Creole mustard
• 1 ½ pts. salad oil
• 1/2 c. vinegar
• 1 lemon, quartered
• 1/2 c. catsup
• 3 bay leaves
• 2 T. horseradish
• 3 cloves garlic, minced
• 1/2 c. minced green onion
• 1/2 c. minced celery
• 1/4- 1/2 c. minced parsley
• 3-4 lbs. Louisiana crawfish tailmeat
• Shredded lettuce
  

Directions:

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.