Ingredients: 8 ounces crawfish tails 2 tbls lemon juice 1 tbls Creole mustard 2 tbls white wine vinegar 1 tsp minced shallots 1/2 tsp minced garlic 1 egg 1 tbls minced fresh dill 1/2 tsp tomato paste 1/4 tsp basil 1/3 cup peanut oil Dash cayenne pepper Salt and pepper 4 thick slices vine-ripe tomato Directions:1. Put the crawfish in a bowl and toss with the lemon juice. Let marinate for an hour or so. Drain the tails and put into another bowl. 2. Put the mustard, vinegar, shallots, garlic and egg in a food processor or blender. Process for 20 to 30 seconds and add dill, tomato and basil. Process for a few seconds longer and with the machine running, drizzle in the oil, forming an emulsion. Correct seasoning with cayenne to taste and salt and pepper. 3. Divide crawfish among the tomato slices and garnish with minced fresh parsley or dill. |