Directions:
- For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.
- Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.
- To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1311.6 Kcal (5491 kJ) | ||
| Calories from fat | 1207.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 134.17g | 206% | |
|---|---|---|---|
| Cholesterol | 129.2mg | 43% | |
| Sodium | 1572.12mg | 66% | |
| Potassium | 547.84mg | 12% | |
| Total Carbs | 4.59g | 2% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 20.3g | 41% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 366.3 Kcal (1534 kJ) | ||
| Calories from fat | 337.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.47g | 206% | |
|---|---|---|---|
| Cholesterol | 36.08mg | 43% | |
| Sodium | 439.06mg | 66% | |
| Potassium | 153mg | 12% | |
| Total Carbs | 1.28g | 2% | |
| Sugars | 0.35g | 5% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 5.67g | 41% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.5mg | 10% | |
| Calcium | 17.5mg | 6% | |
* 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.
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