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Ingredients
US|METRIC
4 SERVINGS
- 2 cups Yukon Gold potatoes (chopped peeled)
- 4 tsp. kosher salt (divided)
- 2 lb. crawfish (tails, drained and rinsed)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped celery (finely)
- 4 oz. diced pimientos (finely chopped)
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. chopped fresh thyme
- 4 cloves garlic (grated)
- 1 1/2 tsp. Cajun seasoning
- 1 cup all-purpose flour (divided)
- 1 large egg (lightly beaten)
- vegetable oil (for frying)
- sauce (Mustard-Caper, recipe follows)
- 6 loaves bread (po’ boy, halved crosswise)
- 1 1/2 cups romaine (thinly sliced)
- 3 plum tomatoes (medium, cut crosswise into ¼-inch slices)
- dill pickle slices (to serve)
- 1 1/3 cups mayonnaise
- 3.5 oz. capers (drained and finely chopped)
- 2 Tbsp. creole mustard
- 2 1/2 tsp. lemon zest
- 1 Tbsp. lemon juice
- 2 cloves garlic (grated)
- 1/8 tsp. cayenne pepper
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