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
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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