Recipe for Success

A simple classic recipe with Louisiana crawfish mixed with spicy horseradish dressing.  Great on a bed of lettuce as a first course or light lunch or with crackers as a dip. 


Crawfish Remoulade 

Makes 16 (1/4-cup) servings 


2 tablespoons light mayonnaise 
2 tablespoons plain fat-free yogurt 
2 tablespoons prepared horseradish 
2 tablespoons mustard (Creole or grainy) 
2 tablespoons Dijon mustard 
1 tablespoon lemon juice 
1/3 cup chopped fresh parsley 
1 bunch green onions, chopped 
Salt and pepper to taste 
2 pounds Louisiana crawfish tails, drained and rinsed 


In medium bowl, mix together the mayonnaise, yogurt, horseradish, mustards, lemon juice, parsley, and onions. Season to taste. 


Next, stir in the crawfish and refrigerate until serving time. 


Per serving: 61 calories1 gram fat0 saturated fat, 83 milligrams cholesterol249 milligrams sodium, 1 gram carbohydrate, 0 dietary fiber0 sugar, 10 grams protein 


Recipe by: Holly Clegg’s trimandTERRIFIC[Symbol] Gulf Coast Favorites cookbook 



Ochsner Eat Fit is committed to making dining out nutritious yet delicious for food lovers in the Gulf South and beyond. To learn more about Ochsner Eat Fit and for recipes, visit   


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