In 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 firstname.lastname@example.org on Oct 31, 9
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|Serving Size: 1 Serving (933g)|
|Recipe Makes: 1|
|Calories from Fat: 497 (57%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 873
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