Appetizer: United States – Louisiana Crayfish Rémoulade

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked Louisiana crayfish tails
1 / 2 cup (120 ml) mayonnaise
2 tbsp (30 ml) Creole mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) prepared horseradish
2 cloves garlic, minced
1 tsp (5 ml) paprika
1 / 4 tsp (1.25 ml) cayenne pepper
Salt and pepper to taste
2 tbsp (30 ml) chopped parsley

Show original ingredient measurements

1 lb / 450 g cooked Louisiana crayfish tails
1 / 2 cup (120 ml) mayonnaise
2 tbsp (30 ml) Creole mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) prepared horseradish
2 cloves garlic, minced
1 tsp paprika
1 / 4 tsp cayenne pepper
Salt and pepper to taste
2 tbsp (30 ml) chopped parsley

Instructions

1. In a bowl, whisk together mayonnaise, Creole mustard, lemon juice, horseradish, minced garlic, paprika, cayenne pepper, salt, and pepper until smooth.
2. Add the crayfish tails to the bowl and gently toss them in the sauce until evenly coated. Sprinkle with parsley and chill for at least 30 minutes before serving.