Soft Shelled Crawfish with Creole Mustard Sauce
	
	16 live soft-shell crawfish
	2 cups corn flour seasoned with 1 tablespoon Creole Seasoning
	1 quart peanut oil for frying
	1 quart vegetable oil for frying
	For Batter:
	6 eggs, beaten
	¾ cup all-purpose flour
	½ cup milk
	½ cup Crystal Hot Sauce
	For Creole Mustard Sauce:
	½ cup Mayonnaise
	½ cup Creole Mustard or hot spicy Mustard
	½ tsp prepared horseradish
	1 tsp Worcestershire Sauce
	Juice of one lemon
	
	To clean the crawfish, cut off the tip of the head behind the 
	eyes. Remove the two rock-like calcium deposits behind the tip 
	of the head. Rinse the crawfish carefully so you don't wash out 
	the fat in the head. Pat dry with paper towels.
	
	To make the batter, whisk all of the ingredients together until smooth.
	
	Dip the crawfish in the batter, then into the corn flour. Heat the oils 
	in a large sauté pan or skillet and cook the crawfish until golden 
	brown on both sides, about three to four minutes.
	
	To make the sauce, whisk all of the ingredients together until thoroughly 
	blended. Put one-fourth cup of the sauce on each serving plate. Place four 
	fried crawfish in the sauce. 
	
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