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Crayfish Tail Salad

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(Recipe ID: 339)

Serves 8

Preparation time: 45 minutes

Source: Chef Joseph Lowery

Salade de Queues d'E'Crevisses... can substitute other cold seafood besides crawfish.

~Adapted from the recipes of Fernand Point


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  • 2 pounds Cooked crayfish tails, shelled
  • 1/4 cup Pasteurized eggs
  • 1 tablespoon Paprika *
  • 1 tablespoon Tarragon *
  • 1 tablespoon Chervil
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Oregano *
  • 1/4 teaspoon Basil
  • 1 Clove of garlic, minced
  • 1 tablespoon Brandy
  • 1 tablespoon Madeira
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup Tomato sauce
  • 1 teaspoon Coarsely ground mustard
  • 8 ounces Sour cream
  • 1 cup Extra virgin olive oil *
  • 2 Heads Boston lettuce
  • Paprika and finely chopped parsely for garnish *


  1. Combine and mix well the eggs, seasonings, wine, brandy, Worcestershire, and tomato sauce.
  2. Stir in the crayfish tails, and allow to marinate for 30 minutes at room temperature.
  3. Remove the tails and beat in the sour cream followed by the oil a little at a time. 
  4. Taste for seasoning and stir in the crayfish tails.
  5. Serve atop the lettuce cut into chiffonade (thin strips or shreds) and sprinkle with paprika and parsley.  Garnish each serving with a whole cooked crawfish.

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