Recipe courtesy of Emeril Lagasse
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 1/2 cup vegetable oil
  • 1 tablespoon chopped green onions, green part only
  • 1/4 cup fresh squeezed lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • salt
  • Cayenne pepper
  • 2 tablespoons butter
  • 1/2 cup minced onions
  • 1 pound crawfish tails
  • 12 slices fresh green tomatoes (about 1/4 inch thick)
  • freshly ground black pepper
  • 1 cup flour
  • 2 eggs, beaten with 1 tablespoon milk
  • 2 cups fine dried breadcrumbs
  • Creole seasoning

Directions

For the Remoulade: Combine the lemon juice, oil, onions, green onions, 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. Yields: 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 breadcrumbs, 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.

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