A Southern Gallimaufry
For two crepes, sauté 1 cup crawfish meat in butter with 1 tablespoon each finely-chopped shallots and scallions; season with salt, a dash of granulated garlic, and a bare sprinkle of cayenne. Add about a quarter cup of béchamel, a splash of dry white wine, and reduce until mixture is bound. Fill crepes and top with béchamel and lemon juice. Filling can be frozen.
These boulettes are light and crisp. Note the corn starch in the batter, which gives the fritters more crunch. Some people add a teaspoon of white rum to the batter for crunch, but dear hearts, this is a waste of rum. The remoulade comes via Howard Mitcham, who claims he received it from Justin Galatoire, the nephew of Jean Galatoire, in the 1950s, and we have no reason whatsoever to doubt he did just that.
For the batter:
1 cup self-rising flour
1/4 cup corn starch
1 tablespoon melted butter or oil
1 egg beaten with 1/2 cup water
Salt and pepper
Minced scallions and red bell pepper (optional)
Mix dry ingredients, including scallions and pepper, add the egg/water mixture, and six ounces cooked crawfish tails. Stir with a fork until well blended but not smooth; you want it a little lumpy. Drop by spoonfuls into hot oil. When browned, move onto a cookie sheet with paper towels, and place in a warm–well below 451–oven for at least 15 minutes before serving.
Red Remoulade:
1/2 cup Creole mustard
2 tablespoons vegetable or olive oil
2 tablespoons paprika
2 tablespoons white vinegar
2 tablespoons finely minced scallion or parsley
Hot sauce to taste (optional)
Horseradish (optional)
Black pepper and salt to taste
Mix well and refrigerate before serving.
