Ingredients

• 2 soft-shell crawfish
• 2 teaspoons paprika
• 2 teaspoons crab boil seasoning
• 1/4 cup cornstarch
• 2 (4-inch) flour tortillas
• 2 teaspoons butter, melted or softened
• 4 teaspoons hoisin sauce
• 2 teaspoons toasted white sesame seeds
• 4 tablespoons chiffonade romaine lettuce
• 1 tablespoon chiffonade red cabbage
• 2 teaspoons Habanero Onion Puree, recipe follows
• 4 teaspoons Jalapeno Mayo, recipe follows
• 2 tablespoons fried rice sticks
• 2 slices avocado
• 2 teaspoons sesame oil
• 2 fresh cilantro leaves, for garnish

Directions

Habanero Onion Puree:

1 jumbo Texas yellow onion

4 red habaneros

1 cup white vinegar

Salt and white pepper

Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.

Jalapeno Mayo:

1 cup mayonnaise

1/4 cup minced Texas yellow onion

1/4 cup minced escabeche-style jalapeno peppers

1/4 cup minced red bell peppers

1 lime, juiced

Salt and white pepper

Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.