Field to Feast: Fried Crawfish Salad with Dave's Crawdads
Crawfish season will be winding down soon, so enjoy them while you can! But don’t worry, because Field to Feast has you covered. We visited David Savoy in Church Point to learn all about his Cajun Classic Crawfish operation. It was such a treat to watch his amazing crawfish operation first hand. The best part was bringing home delicious crawfish to enjoy with family and friends.
We brought David’s delicious crawfish to share with local celebrity chef, Jay Ducote. Chef whipped up a crawfish salad for us to enjoy for lunch,topped with fried crawfish tails. This was my first time eating crawfish fried, and now it’s now my favorite way to have them!! Jay’s delicious recipe is below for you to enjoy.
So grab yourself a sack of local crawfish before the 2021 season comes to an end. But don’t stress the end of this season for Louisiana’s most famous ingredient. You can still fill your freezer with delicious crawfish tails, like Cajun Classic Crawfish from Church Point, and enjoy it all year long.
Dig In!
Jenn Finley
Jay Ducote’s Fried Crawfish Salad with Molasses Mustard Yogurt Dressing
Ingredients:
1/2 lb Louisiana crawfish tails
1 cup all purpose flour
1 cup corn masa or fine cornmeal
1 Tbsp Slap Ya Mama Cajun Seasoning
Frying Oil
1 pack Mixed Greens
3 sprigs fresh mint
1 red onion, diced
1 orange bell pepper, diced
¼ cup Greek Yogurt
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 lemon, juiced
1 Tbsp Extra Virgin Olive Oil
1 tsp Jay D’s Backyard Brisket Rub
Directions:
To fry the crawfish, don’t rinse the tails, allow their liquid to say on the tails. Heat frying oil for deep frying to 350F.
Combine flour, masa, and seasoning and mix well. Add crawfish tails to the mixture and toss until fully coated. Add crawfish tails to hot oil and fry until crispy, around 2 minutes. Remove from oil and allow to drain.
To assemble the salad, place mixed greens, mint, onion, and bell pepper in a large bowl and toss.
To make the dressing, combine yogurt, molasses mustard, lemon juice, olive oil, and brisket rub in a small bowl and whisk.
Add dressing to the salad and toss until well coated. Plate the salad and top with fried crawfish tails.
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Links
Learn more about Dave’s Crawdads and their Louisiana Crawfish Tailmeat.
Learn more about Chef Jay Ducote, like on Facebook and follow on Twitter and Instagram.
Learn more about Louisiana Crawfish from Louisiana Crawfish Promotion & Research Board
Learn more about Fullness Farm, like on Facebook and follow on Instagram.