CRAWFISH LETTUCE WRAPS
MAKES 6 SERVINGS
Crawfish tails are tossed in a delicious, aromatic sauce and served in lettuce leaves with crunchy toppings for a unique appetizer or snack.
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
1½ teaspoons honey
½ teaspoon lemongrass paste
½ teaspoon ginger paste
½ teaspoon Sriracha sauce
2 cloves garlic, minced
1 pound cooked crawfish tails, rinsed and drained
18 butter lettuce leaves
1 cup thinly sliced seedless cucumber
1 cup julienned carrot
¼ cup chopped cashews
2 tablespoons sliced Fresno chile pepper
1. In a medium skillet, combine hoisin sauce, soy sauce, vinegar, lime juice, honey, lemongrass paste, ginger paste, Sriracha, and garlic. Heat over medium heat just until hot, about 1 minute. Remove from heat. Add crawfish; toss well to coat.
2. Arrange lettuce leaves on serving plates. Divide crawfish mixture evenly among leaves. Top with cucumber and carrot. Sprinkle with cashews and chile pepper.
POPCORN CRAWFISH WITH SPICY RED PEPPER SAUCE
MAKES 6 SERVINGS
You won’t be able to get enough of these crunchy fried crawfish drizzled with a sweet and spicy sauce.
Canola oil, for frying¼ cup whole milk1 large egg, lightly beaten½ teaspoon Creole mustard1 cup all-purpose flour½ cup yellow cornmeal2 teaspoons Creole seasoning½ teaspoon baking powder¼ teaspoon kosher salt¼ teaspoon garlic powder1½ pounds large cooked crawfish tails, rinsed and drainedSpicy Red Pepper Sauce (recipe follows)
