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["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.", "In another bowl, combine the cornmeal, flour, and the remaining 2 teaspoons of rub.", "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.", "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.", "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.", "To serve, spoon a tablespoon or so of the dressing on top of each serving and sprinkle each with 1 tablespoon of the cheese.", "Combine all ingredients and store in an airtight container.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
