Fried Crawfish Salad

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Ready In: 35 Minutes

Servings: 4

Ingredients:

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

Directions:

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

By RecipeOfHealth.com