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1
For the Remoulade: Combine the lemon juice, oil, onions, green onions, celery, horseradish, mustards, ketchup and parsley.
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2
Season with salt and cayenne pepper.
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3
Place in a food processor fitted with a metal blade and process for 30 seconds.
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4
Use immediately or store in the refrigerator in an airtight container.
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5
Remoulade will keep for several days in the refrigerator.
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6
Yields: 2 cups
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7
In a large saute pan over medium heat, melt the butter.
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8
Add the onions and peppers.
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9
Season with salt and pepper.
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10
Saute for 1 minute.
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11
Add the crawfish tails and season with salt and pepper.
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12
Continue to saute for 2 to 3 minutes.
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13
Add the Remoulade.
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14
Bring the mixture to a simmer and cook for 1 minute.
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15
Keep warm over low heat.
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16
For the tomatoes: Season the tomatoes with salt and pepper.
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17
Season the flour, egg wash and breadcrumbs, separately with Creole seasoning.
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18
Dredge each slice of tomato in the flour.
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19
Dip each slice in the egg wash, letting the excess drip off.
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20
Finally, dredge each slice in the breadcrumbs, coating completely.
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21
In a large saute pan, over medium heat, add the oil.
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22
When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes.
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23
Remove and drain on paper towels.
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24
Season with Creole seasoning.
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25
Reheat the crawfish sauce.
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26
To serve, lay three tomatoes in the center of each plate.
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27
Spoon a quarter of the sauce over each plate of tomatoes.
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28
Garnish with green onions.
