FOR THE REMOULADE:
Combine the lemon juice, oil, onions, green onions, celery, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator.
Yield: 2 cups
In a large sauté pan over medium heat, melt the butter. Add the onions and peppers. Season with salt and pepper. Sauté for 1 minute. Add the crawfish tails and season with salt and pepper. Continue to sauté for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat.
FOR THE TOMATOES:
Season the tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs, separately with Creole seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the bread crumbs, coating completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. Reheat the crawfish sauce. To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions.
Yield: 4 servings