Try this Fried Crawfish Remoulade recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered. In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain. In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with remoulade. Serves 6 as a first course. Gourmet May 1994 Posted to recipelu-digest Volume 01 Number 185 by jecraig@lan-inc.com on Oct 31, 9
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Serving Size: 1 Serving (933g) | ||
Recipe Makes: 1 | ||
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Calories: 873 | ||
Calories from Fat: 497 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 479.4mg | 147 % | |
Sodium 677.6mg | 23 % | |
Potassium 2339.3mg | 62 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 11.7g | ||
Protein 73.3g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 873
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