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
  1. 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.
  2. Add crawfish to remaining butter mixture in skillet, and cook, stirring occasionally, until browned, 3 to 4 minutes.
  3. Preheat oven to 450°.
  4. On a rimmed baking sheet, place bread cubes.
  5. Bake, stirring occasionally, until browned, 5 to 10 minutes.
  6. Divide lettuce among serving plates. Top with crawfish, bacon, tomatoes, bell pepper, bread cubes, and Creamy Rémoulade Blue Cheese Dressing. Serve with blue cheese.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-slab-salad/