Popcorn Crawfish W/ House Made Remoulade “Crawfish Fingers”

In the South, crawfish boils are a big deal. They last for months and bring families and friends from all over to enjoy the tasty little “mud bugs”, but what to do with all of those leftover crawfish tails? Well, you can use them in stuffings, dips and even Etouffee, but what about wrapped up in a biscuit and deep fried and served with a house made remoulade?? No? You’ll never look at crawfish the same way again.

For The Remoulade:

1 c mayonnaise                                                     

1 tsp stone ground mustard                                   

2 good dashes hot sauce                                        

1 tsp prepared horseradish                                   

2 tbs dill pickle, minced                                     

 ¼ tsp garlic powder

¼ tsp onion powder

1 tsp paprika

 1 tsp bay seasoning

 Salt and pepper to taste

For The Tails:

1 can plain biscuits

2 c cooked crawfish tails

1 ½ tsp bay seasoning

Sprinkle of garlic powder (Optional)

Set deep fryer to 350˚

Let’s start off by making the remoulade. In a medium bowl, mix all ingredients together until well combined. Serve chilled or at room temperature. Super Easy. Moving on to the crawfish.

Dry crawfish tails off thoroughly. Toss dried tails in bay seasoning. Open your biscuits and pinch off just enough from one biscuit to cover 1 tail. Gently roll it around in your hands until the tail is no longer showing and there are no creases in the dough. Set aside. Repeat with remaining tails. Fry in batches for roughly 5 minutes, moving them around with fryer tool to ensure they get cooked on all sides until golden brown. Once all tails are cooked, you can sprinkle them with a little garlic powder. Allow to cool a bit before serving.