Fried Crawfish Salad

Total Time:
35 min
30 min
5 min

4 servings

  • 1 egg
  • 1/4 cup milk
  • 1 pound peeled crawfish tails
  • 4 teaspoons Rustic Rub or Essence, recipes follow
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • Vegetable oil, for deep-frying
  • 4 cups assorted salad greens
  • Pinch salt
  • Pinch freshly ground black pepper
  • Creole Mustard Dressing, recipe follows
  • 1/4 cup freshly grated Parmesan
  • Emeril's Rustic Rub:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Creole Mustard Dressing:
  • 1 egg
  • 3 tablespoons Creole or whole-grain mustard
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon distilled white vinegar
  • 1 cup olive oil
  • 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.

Emeril's Rustic Rub:
  • Combine all ingredients and store in an airtight container.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

Creole Mustard Dressing:
  • In a food processor or blender, add all the ingredients, except the oil. With the motor running, slowly pour the oil through the feed tube in a steady stream. Transfer to an airtight container and refrigerate for at least 30 minutes before using. This is best used within 24 hours.

  • Yield: 1 1/2 cups

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