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Ingredients
- 2 lb Cooked crawfish tails -- Peel Or possibly unpeeled
- 1 c. Onions -- coarsely minced
- 3/4 c. Extra virgin olive oil
- 1/4 c. White wine vinegar
- 2 Tbsp. Minced sweet pickle -- opt
- 1/4 tsp Chopped, garlic -- optional
- 1 Tbsp. White Worcestershire sauce
- 1 1/2 tsp Dijon or possibly creole mustard
Directions
- X Salt and pepper x Dashes warm sauce 2 ts Chopped parsley 2 ts Chopped green onions or possibly chive 2 tb Liquid removed capers 1 tb Finely minced green olives
- Layer crawfish and onions in a shallow pan. In a saucepan, bring to a boil all ingredients except the parsley, onions and capers. After it has reached a boil, remove from heat and add in the remaining ingredients and let come to room temperature. Pour over crawfish tails, cover and allow to marinate in chill for 12 to 24 hrs.
- (wrv)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 390g | |
| Calories 1519 | |
| Calories from Fat 1436 | 95% |
| Total Fat 162.44g | 203% |
| Saturated Fat 22.45g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 266mg | 11% |
| Potassium 382mg | 11% |
| Total Carbs 17.32g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.88g | 5% |
| Protein 1.94g | 3% |
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