Boiled Crawfish with Tomato-Mayonnaise Sauce

1 quart water
1 tablespoon salt
4 crawfish tails, 10 - 12 ounces each
2 tablespoons butter
1 tablespoon onion, finely chopped
1 garlic clove, finely chopped
1/2 cup mayonnaise
1 tablespoon mustard
1 tablespoon lime juice

Heat water and salt to boiling. Add crawfish. Reduce
heat and simmer about 10 minutes. Cool crawfish in pot
or add ice for quick cooling. Remove and mince crawfish.
In a saucepan, heat butter; saute onion and garlic until
onion is translucent. Stir in mayonnaise and mustard.
Add minced crawfish and heat through. Stir in lime juice.
Scoop the mixture into crawfish shells.

(serve with Tomato Mayonnaise Sauce below)

Tomato Mayonnaise Sauce

1 tomato medium and ripe
sprigs of fresh herbs
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 garlic clove
1/2 teaspoon salt

Core the tomato and cut it in chunks directly into a blender.
Add the sprigs of fresh herbs, if using.
Add the lemon juice, olive oil, garlic clove, and salt.
Puree at high speed until the sauce is creamy and smooth.
Taste and add salt and pepper to taste.
Reserve in the blender until serving time.

Serves 6

This recipe provided courtesy of:
http://www.Authentic-Bahamian-Recipes.com

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