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Crawfish Caesar Salad

Prep Time

20 minutes

Cook Time

10 minutes

Servings

2-3 people

This Crawfish Caesar Salad by @tashaliana puts a Gulf-inspired twist on a classic. Succulent crawfish and hearty kale are tossed in a creamy Caesar dressing seasoned with Tony’s for that perfect Creole kick.

Crawfish Caesar Salad

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Ingredients

  • Kale Salad: 

  • 1 large bunch Tuscan kale, stems removed, leaves torn or chopped

  • 1–2 tbsp olive oil

  • Juice of 1⁄2 lemon

  • For The Crawfish:

  • 8 oz peeled crawfish tails (fresh or thawed from frozen)

  • 2 tbsp unsalted butter

  • 1 tsp Tony Chachere’s seasoning (or to taste)

  • Juice of 1⁄2 lemon

  • For The Panko Topping:

  • 1⁄2 cup panko breadcrumbs
    1. 1 1⁄2 tbsp unsalted butter

  • 1⁄2 tsp Tony Chachere’s seasoning

  • 1⁄4 tsp garlic powder

  • 1⁄4 tsp onion powder

  • Pinch of cayenne pepper

  • Salad Dressing: 

  • 1⁄3 cup creamy Caesar dressing (store-bought or homemade)

  • 1⁄2 cup freshly grated Parmesan (microplaned for fluffy texture)
  • Clear

Directions

  1. Pick and wash the kale leaves, removing any tough stems.
  2. Place in a large bowl, drizzle with olive oil and lemon juice.
  3. Use your hands to rub/massage the kale for 1–2 minutes until softened and slightly darker in color. Set aside.
  4. In a skillet over medium heat, melt the butter. Add Tony Chachere’s seasoning and lemon juice; stir.
  5. Add crawfish tails and simmer for 2–3 minutes until heated through. Remove from heat (don’t overcook).
  6. Add panko breadcrumbs, Tony’s, garlic powder, onion powder, and cayenne.
  7. Stir constantly until golden brown and toasted, 3–4 minutes. Remove from heat and cool slightly.
  8. Blanket generously with grated Parmesan.
  9. Plate the kale, then arrange crawfish tails on top (or toss them in if you want them mixed (throughout).
  10. Sprinkle the toasted panko mixture over the top for crunch.In a separate skillet, melt butter over medium heat.
  11. Toss the massaged kale with Caesar dressing until evenly coated.

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