Crawfish Pate’ with Horseradish Sauce
Crawfish Pate’ with Horseradish Sauce
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4 lbs. Louisiana crawfish tailmeat1 med. onion, chopped1/2 c. unsalted butter, melted2/3 c. mayonnaise5 T. fresh lemon juiceLouisiana hot sauceGarlic salt to taste1 c. catsup2 T. prepared horseradish2 t. fresh lemon juiceDrain and finely chop crawfish tailmeat. Combine crawfish and onion with melted butter. Add mayonnaise, 5 T. lemon juice, hot sauce and garlic salt. Mix well. Coat pate’ mold with mayonnaise, fill with crawfish mixture and chill until firm. Make horseradish sauce by thoroughly blending catsup, horseradish and 2 t. lemon juice. To serve, unmold chilled pate’ onto serving platter and pour horseradish sauce over top. Garnish with whole broiled crawfish, if available, and/or fresh greens. Serve with wheat crackers. Serves 40-50.Crawfish Pate’ with Horseradish Sauce
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4 lbs. Louisiana crawfish tailmeat1 med. onion, chopped1/2 c. unsalted butter, melted2/3 c. mayonnaise5 T. fresh lemon juiceLouisiana hot sauceGarlic salt to taste1 c. catsup2 T. prepared horseradish2 t. fresh lemon juiceDrain and finely chop crawfish tailmeat. Combine crawfish and onion with melted butter. Add mayonnaise, 5 T. lemon juice, hot sauce and garlic salt. Mix well. Coat pate’ mold with mayonnaise, fill with crawfish mixture and chill until firm. Make horseradish sauce by thoroughly blending catsup, horseradish and 2 t. lemon juice. To serve, unmold chilled pate’ onto serving platter and pour horseradish sauce over top. Garnish with whole broiled crawfish, if available, and/or fresh greens. Serve with wheat crackers. Serves 40-50.
