Fried Crawfish Remoulade on the Half-Shell

Main Course

Recipe courtesy of the Junior League of New Orleans' Crescent City Collection: A Taste of New Orleans

Serves 6

  • 3 tablespoons drained bottled horseradish
  • 3 tablespoons Creole mustard
  • 6 tablespoons distilled vinegar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne
  • 1 teaspoon chili sauce (optional)
  • 2/3 cup vegetable oil, plus additional for frying
  • 4 green onion, chopped fine
  • 2 celery ribs, chopped fine
  • 1 lb. Crawfish tails, if frozen, thawed and drained
  • all-purpose flour seasoned with salt and pepper for dredging
  • 3 baked potatoes, sliced cooked and lightly fried in vegetable oil and seasoned w/salt and pepper
  • parsley, chopped, optional
  • lemon wedges, optional


Fried Crawfish Remoulade

Fried Crawfish Remoulade

Click image to enlarge

Note: Photo here shows crawfish with cucumber but easily replaced with potato slices in our recipe. Then covered with the sauce.



In a food processor, mix first 7 ingredients and add 2/3 cup of oil in a stream. Transfer to bowl. Stir in green onions and celery. (May be made 1 day ahead) Cover and chill in refrigerator.
Place baked potato slices in a bowl and microwave for approximately 2 minutes on medium high. In a fairly deep skillet, heat additional oil and fry the slices until lightly browned. 

Transfer to paper towels to drain. In a bowl, dredge crawfish in flour and shake in a strainer to remove excess flour. Use either the oil from the potatoes or use new oil in the skillet. Fry crawfish in 4 batches, for 45 seconds or until golden brown. 

Transfer crawfish to paper towels to drain. Arrange potato slices on six plates and place crawfish on potatoes. Top with remoulade. Serve with lemon wedges and garnish with parsley, if desired.

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