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Crawfish Remoulade

  • Yield: 4 appetizer portions


  • Sauce:
  • 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


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