Crawfish Remoulade Recipe

Name: Crawfish Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rough chopped celery; 1 tablespoon rough chopped onion; 1 teaspoon rough chopped garlic; 1/2 teaspoon Worcestershire sauce; 2 tablespoons Creole mustard; 1 tablespoon yellow mustard; 1 tablespoon ketchup; 1 hard-cooked egg chopped; Salt and cayenne pepper; 3/4 cup olive oil; Juice of 1 lemon (2 tablespoons); 16 ounces crawfish tails; 2 heads of baby Bibb lettuce; 2 tablespoons chopped parsley for garnish

Servings: persons

1 tablespoon rough chopped celery
1 tablespoon rough chopped onion
1 teaspoon rough chopped garlic
1/2 teaspoon Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
1 tablespoon ketchup
1 hard-cooked egg chopped
Salt and cayenne pepper
3/4 cup olive oil
Juice of 1 lemon (2 tablespoons)
16 ounces crawfish tails
2 heads of baby Bibb lettuce
2 tablespoons chopped parsley for garnish

1
Place all the ingredients in the food processor work bowl.
2
Process until smooth.
3
Taste and adjust the seasonings.
4
In a small bowl mix the crawfish tails with enough remoulade to coat them.
5
Set aside to marinate.
6
Clean and cut the lettuce in half, down the middle.
7
Place each half on a salad plate.
8
Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce.
9
Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon rough chopped celery, 1 tablespoon rough chopped onion, 1 teaspoon rough chopped garlic, 1/2 teaspoon Worcestershire sauce, and more.

Yes, Crawfish Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crawfish Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions