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James's Remoulade Crawfish Cocktails

          1    tbs  Rough-chopped celery
          1    tbs  Rough-chopped onion
          1    tsp  Rough-chopped garlic
        1/2    tsp  Worcestershire sauce
          2    tbs  Creole mustard
          1    tbs  Yellow mustard
          1    tbs  Ketchup
          1      x  Hard-cooked egg chopped
                    Salt to taste
                    Cayenne pepper to taste
        3/4    cup  Olive oil
                    Juice of 1 lemon - (2 tbs)

-----------------  CRAWFISH  ----------------
         16     oz  Crawfish tails boiled
          2      x  Baby Bibb lettuce heads
          2    tbl  Chopped parsley for garnish

Method:
Place all of the sauce ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings.

In a small bowl mix the crawfish tails with enough Remoulade to coat them. Set aside to marinate. Clean and cut the lettuce in half, down the middle. Place each half on a salad plate. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.

1843
Wagner's opera The Flying Dutchman.