Photography by Jim Bathie | Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
Crawfish Slab Salad
Makes 4 servings
Ingredients
- ¾ cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ½ teaspoon kosher salt
- 2 cups ¾-inch-cubed fresh bread
- ¼ cup minced fresh parsley
- 1 (16-ounce) package cooked crawfish tails, drained
- 4 (1½-inch-thick) slices iceberg lettuce
- 5 slices thick-cut bacon, cooked and crumbled
- 1 (8-ounce) container cherry tomatoes, quartered or halved
- ½ cup diced red bell pepper
- Creamy Rémoulade Blue Cheese Dressing (recipe follows)
- Blue cheese, to serve
Instructions
- In a large skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes; add garlic, and cook, stirring constantly, for 1 minute. Remove from heat. Stir in crushed red pepper and salt. Place half of butter mixture in a large bowl; add bread cubes and parsley, tossing to coat.
- Add crawfish to remaining butter mixture in skillet, and cook, stirring occasionally, until browned, 3 to 4 minutes.
- Preheat oven to 450°.
- On a rimmed baking sheet, place bread cubes.
- Bake, stirring occasionally, until browned, 5 to 10 minutes.
- Divide lettuce among serving plates. Top with crawfish, bacon, tomatoes, bell pepper, bread cubes, and Creamy Rémoulade Blue Cheese Dressing. Serve with blue cheese.
Creamy Rémoulade Blue Cheese Dressing
Makes about 1¾ cups
Ingredients
- 1 cup mayonnaise
- ½ cup blue cheese crumbles
- ⅓ cup whole buttermilk
- 2 tablespoons chopped capers
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Creole mustard
- 2 teaspoons hot sauce
- 1 teaspoon Creole seasoning
- 1 teaspoon paprika
- ½ teaspoon celery seed
- 1 clove garlic, minced
Instructions
- In a medium bowl, stir together all ingredients. Refrigerate until ready to serve.
