Name: Peel ‘N’ Eat Crayfish with rémoulade
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 tablespoon cup finely chopped red bell pepper; 1 tablespoon finely chopped green onion; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon drained, coarsely chopped capers; ¾ cup (180 ml) mayonnaise; Fine sea salt and freshly ground pepper; One 3-ounce (85-g) packet crawfish seasoning, preferably Zatarain’s Crawfish, Shrimp and Crab Boil; 1 teaspoon grainy mustard; 2 teaspoons prepared horseradish; Hot sauce and fresh lemon juice, to taste; 2 pounds (910 g) shell-on crayfish or deveined, shell-on shrimp; 2 teaspoons unsalted butter, melted

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This Southern party dish can be made with either crayfish or shrimp. A classic rémoulade sauce is the perfect dip for crayfish flavored with a crayfish boil seasoning mixture, such as the one from Zatarain’s, a company that dates from 1886 in New Orleans. The brand is currently owned by McCormick, and is widely available.

Ingredients

Rémoulade Sauce

¾ cup (180 ml) mayonnaise
1 tablespoon finely chopped green

Method

To make the sauce, in a small bowl, combine the mayonnaise, green onion, bell pepper, capers, parsley, horseradish, and mustard and stir to blend. Add hot sauce, lemon juice, salt, and pepper to taste. Cover and refrigerate for at least 2 hours or for up to 5 days. Stir in a tablespoon or two of lukewarm water to thin before serving, if desired.

To make the crayfish, follow the directio