2 eggs
4 T. paprika
2 t. salt
1/2 c. Creole mustard
1 ½ pts. salad oil
1/2 c. vinegar
1 lemon, quartered
1/2 c. catsup
3 bay leaves
2 T. horseradish
3 cloves garlic, minced
1/2 c. minced green onion
1/2 c. minced celery
1/4- 1/2 c. minced parsley
3-4 lbs. Louisiana crawfish tailmeat
Shredded lettuce
Combine eggs, paprika, salt and mustard in a mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients except crawfish and lettuce. Refrigerate at least 6 hours to let flavor combine. Before serving, remove lemon pieces and bay leaves from sauce. Arrange crawfish tails on a bed of shredded lettuce and top with sauce. Serves 12.