Shrimp remoulade.

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Saute of Crawfish

The Louisiana crawfish crop has begun to appear. I can hardly wait for crawfish season so we can once again enjoy this superb, buttery dish, originally created at Commander's Palace. It's equally good as an appetizer served with angel-hair pasta or as a main dish with rice. What makes the dish go is the green onion component: chop them fine, leave out the tough part, and don't cook so long that they lose their crispness. Serve this over crawfish cakes, rice, pasta, or even inside an omelette. This

1. Melt the 2 Tbs. butter in a skillet. To it add the crawfish tails, green onions, seafood seasoning, and Worcestershire sauce. Saute until heated through--about two minutes.

2. Add the crawfish stock and lower the heat to the lowest possible. Cut the remaining butter into the pan, and blend into the other ingredients by agitating the pan until completely combined and creamy-looking.

Serves four.