Broiled Crawfish with Horseradish Cocktail Sauce
Fresh crawfish boiled in a flavorful seasoning blend, served with a zesty horseradish cocktail sauce. This classic seafood dish combines the natural sweetness of crawfish with a spicy, tangy sauce perfect for dipping.
Ingredients
- •1½ cups tomato chili sauce
- •7 teaspoons fresh lemon juice
- •2 teaspoons Worcestershire sauce
- •1 teaspoon hot pepper sauce
- •3 teaspoons prepared white cream-style horseradish
- •12 whole cloves
- •4 whole Turkish bay leaves
- •1 bag crawfish boil seasoning
- •3 whole lemons
- •3 stalks celery
- •3 cloves garlic
- •4 pounds fresh crawfish
- •1 bowl ice cubes
- •1 serving lemon wedges
Cooking Instructions
- 1.
Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
5 min
- 2.
Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
25 min
- 3.
Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
20 min
- 4.
Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
5 min
- 5.
Serve crawfish with cocktail sauce and lemon wedges.
2 min
