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Saute of Crawfish Over Fried Green Tomatoes with a Warm Remoulade Sauce (Emeril Lagasse) Recipe

Saute of Crawfish Over Fried Green Tomatoes with a Warm Remoulade Sauce (Emeril Lagasse) Recipe

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Saute of Crawfish Over Fried Green Tomatoes with a Warm Remoulade Sauce (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup fresh squeezed lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tbsp prepared horseradish
3 tbsp creole or whole-grain mustard
3 tbsp prepared yellow mustard
3 tbsp ketchup
3 tbsp chopped parsley
salt
cayenne pepper
2 tbsp butter
1/2 cup minced onions
1 lb crawfish tails
12 slices fresh green tomatoes (about 1/4 inch thick )
freshly ground black pepper
1 cup flour
2 eggs, beaten with 1 tbsp milk
2 cups fine dried breadcrumbs
creole seasoning
1/2 cup vegetable oil
1 tbsp chopped green onions, green part only

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1230 Kcal (5150 kJ)
Calories from fat	814.51 Kcal
		% Daily Value*
Total Fat	90.5g	139%
Cholesterol	196.06mg	65%
Sodium	1558.92mg	65%
Potassium	359.48mg	8%
Total Carbs	75.29g	25%
Sugars	8.65g	35%
Dietary Fiber	8.48g	34%
Protein	30.96g	62%
Vitamin C	32.5mg	54%
Vitamin A	0.1mg	2%
Iron	4.8mg	27%
Calcium	199.6mg	20%

Amount Per 100 g
Calories	225.44 Kcal (944 kJ)
Calories from fat	149.29 Kcal
		% Daily Value*
Total Fat	16.59g	139%
Cholesterol	35.94mg	65%
Sodium	285.73mg	65%
Potassium	65.89mg	8%
Total Carbs	13.8g	25%
Sugars	1.59g	35%
Dietary Fiber	1.55g	34%
Protein	5.67g	62%
Vitamin C	6mg	54%
Iron	0.9mg	27%
Calcium	36.6mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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