Crayfish Salad With French Cocktail Sauce Recipes

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SMOKED WHITEFISH AND CRAYFISH SALAD

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 13



Smoked Whitefish and Crayfish Salad image

Steps:

  • To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
  • In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
  • In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.

24 crayfish tails, cooked
1 cup smoked whitefish, meat only, flaked
3/4 cup chopped mixed greens
20 haricots verts (French green beans), trimmed, blanched
2 tablespoons red wine vinegar
1 tablespoon horseradish
1 tablespoon chopped dill
1/4 cup diced red onion
1/2 cup low-fat sour cream
1/2 cup non-fat yogurt
Salt and black pepper
1/2 cup diced celery
1 cup English cucumbers, peeled and sliced into half moons

SMOKED CRAYFISH SALAD

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings as a good sized starter

Number Of Ingredients 7



Smoked Crayfish Salad image

Steps:

  • Note: The only tricky part of this dish is smoking the crayfish. I used a domestic smoker that you should be able to find at a good hardware or kitchenware store. Follow the instructions with your smoker and you shouldn't have any problems.
  • Bring the smoker to heat, then place in the crayfish tails and smoke over a moderate heat for 10 to15 minutes. To check if the tails are ready, take 1 piece out of the smoker and using a sharp knife, insert it into the thickest part of the tail. The flesh should be opaque in color, neither raw nor totally white. Take the tails from the smoker and leave to cool. If the tails aren't quite ready, just put back in the smoker and smoke a little more. The smoker will generate heat, so the hotter the smoker, the quicker the tails will cook. Once the crayfish are cool enough to handle, pry the meat from the shells and cut into thick chunks.
  • Place the salad leaves in a large bowl and scatter on the crayfish, the tomatoes and the cheese. Whisk the avocado oil and the lemon juice together, season well, then pour dressing over the salad, and gently toss together. Eat immediately.

2 pounds uncooked crayfish tails, split down the back to give 2 identical halves
2 large handfuls assorted salad leaves and greens (rocket, endive, salad burnet, radicchio, escarole, tat soi, etc)
16 small tomatoes, halved or whole
7 ounces (200 grams) goats cheese, choose one that isn't too dry, and crumble it
2/3 cup (150 milliliters) avocado oil
1 lemon, juiced
Salt and freshly ground pepper

QUICK SEAFOOD COCKTAIL SAUCE

Provided by Food Network

Number Of Ingredients 9



Quick Seafood Cocktail Sauce image

Steps:

  • Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days.;

1 cup ketchup
3 tablespoons grated onion
3 tablespoons prepared horseradish
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
3 drops hot sauce
2 tablespoons chopped fresh tarragon
Salt and pepper to taste

CRAYFISH COCKTAIL WITH HORSERADISH CREAM

Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter

Provided by James Martin

Categories     Starter

Time 15m

Number Of Ingredients 7



Crayfish cocktail with horseradish cream image

Steps:

  • First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
  • Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
  • Add the horseradish cream and a light sprinkling of cayenne pepper to serve.

Nutrition Facts : Calories 260 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium

1 tbsp crème fraîche
½ tsp creamed horseradish sauce
juice 1 lime
1 chicory head
1 avocado
140g pack crayfish tails, see tip below left
cayenne pepper , to serve

COCKTAIL SALAD DRESSING

Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 5m

Yield Makes about 3/4 cup

Number Of Ingredients 6



Cocktail Salad Dressing image

Steps:

  • In a medium bowl, whisk together ketchup, lemon juice, 2 teaspoons water, mustard, and sugar. Whisking constantly, add oil in a steady stream and whisk until dressing is thickened and smooth. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days.

1/4 cup ketchup
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Pinch sugar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

SHRIMP COCKTAIL SALAD

Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6



Shrimp Cocktail Salad image

Steps:

  • In small bowl, combine mayonnaise and cocktail sauce; blend well.
  • In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
  • To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g

1/3 cup mayonnaise
3 tablespoons seafood cocktail sauce
3/4 lb. frozen shelled deveined cooked bay shrimp, thawed
1 cup coarsely chopped celery
3 tablespoons coarsely chopped dill pickle
6 cups shredded leaf lettuce

CRAYFISH COCKTAIL

Make and share this Crayfish Cocktail recipe from Food.com.

Provided by hectorthebat

Categories     Crawfish

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Crayfish Cocktail image

Steps:

  • For the cocktail sauce, mix the mayonnaise, ketchup, Worcestershire and Tabasco sauces. Mix the crayfish tails into it.
  • Layer all of the ingredients into cocktail glasses - the crayfish tails, shredded lettuce, sliced avocado, and more cocktail sauce. Garnish with a wedge of lemon and freshly squeezed lemon juice.

Nutrition Facts : Calories 417.7, Fat 28.3, SaturatedFat 4.1, Cholesterol 90, Sodium 776.9, Carbohydrate 30.9, Fiber 8.6, Sugar 12.7, Protein 16

300 g crayfish tails
1/2 lettuce
2 avocados
150 g mayonnaise
150 g tomato ketchup
1 dash Worcestershire sauce
1 dash Tabasco sauce
lemon juice

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