Appetizer: United States – Classic Crawfish Remoulade

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

Serving Size: 4

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 crawfish tails, chilled
1 cup (240 ml) mayonnaise
2 tbsp (30 ml) Creole mustard or Dijon mustard
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped celery
2 tbsp (30 ml) finely chopped scallion
1 tsp (5 ml) hot sauce (optional)
Salt, cayenne, and paprika to taste

Show original ingredient measurements

1 lb / 450 g cooked crawfish tails, chilled
1 cup (240 ml) mayonnaise
2 tbsp (30 ml) Creole mustard or Dijon mustard
1 tbsp (15 ml) prepared horseradish
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped celery
2 tbsp (30 ml) finely chopped scallion
1 tsp (5 ml) hot sauce (optional)
Salt, cayenne, and paprika to taste

Instructions

1. Whisk mayonnaise, Creole mustard, horseradish, Worcestershire, lemon juice, hot sauce, paprika, cayenne and salt until smooth.  
2. Stir in chopped celery and scallion.  
3. Fold chilled crawfish tails into the remoulade sauce until evenly coated.  
4. Chill at least 30 minutes to let flavors meld.  
5. Serve on a bed of lettuce, endive leaves, or celery sticks as an elegant appetizer.