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Fried Crawfish Salad

  • Yield: 4 servings


  • 1 egg
  • 1/4 cup milk
  • 1 pound peeled crawfish tails
  • 4 teaspoons Rustic Rub
  • 1 cup yellow cornmeal
  • 1/2 cup flour
  • Solid vegetable shortening, for deep-frying
  • 4 cups assorted salad greens
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Creole Mustard Dressing
  • 1/4 cup freshly grated parmesan


  • 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 shortening to 360?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 1 cup of the dressing. 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.