Instructions: Place all of the sauce ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings.

In a small bowl mix the crawfish tails with enough remoulade to coat them. Set aside to marinate. Clean and cut the lettuce in half, down the middle. Place each half on a salad plate. Divide the marinated crawfish tails between two plates, pouring out of the center of the lettuce. Place a dollop of the remoulade on top of the finished dish and garnish with the parsley.

This recipe yields 4 appetizer servings.

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