Crawfish with Hollandaise Sauce
A dish my Louisiana born and bred Godmother serves is what inspires my Crawfish with Hollandaise Sauce. Rich and buttery with bright citrus notes, this would make a lovely Father’s Day meal. I use langostino from Trader Joe’s because fresh crawfish are difficult to lay hands on around these parts. The only difference between the two crustaceans is that langostino is a saltwater dweller and crawfish live in freshwater. The former term evokes luxury and perhaps yachting off the Amalfi coast, whereas crawfish and the term “mudbugs” are synonymous in many places. Crawfish are constitutive of traditional African American cuisine. What a clear example of how implicit bias and perception can influence our daily decisions.
Black people are under constant racial profiling every time we step outside our front doors. Because I only consume organic foods, I shop at particular places. A female manager of a store I visit once a week had a unnerving tendency to follow me each time I stepped into the establishment. She would conveniently find an errant bag of polenta that needed adjusting if I happened to be on an aisle looking for grits. The proverbially pot boiled over when she yelled at me post pandemic, scolding me as though I were a child and not a 56-year old, law school educated professional.
I complained, which resulted in the woman losing her job during a pandemic which was not a goal. Then yet another Black woman complained. I did however suggest the store institute diversity, equity, and inclusion training. Knowing if a store clerk has racially profiled you can be challenging, but when the rude, disparate treatment is occurring on a weekly basis, a problem exists.
Serve Crawfish with Hollandaise Sauce for dinner over a gluten free pasta, quinoa or a terrific teff.
Crawfish with Hollandaise Sauce
- Large Pot
- Two Saucepans – one must be able to sit inside the other not touching the bottom.
- Whisk or Wooden Spoon
- Medium Frying Pan
- BPA Free Spatula
- Cutting Board
- Paring Knife
- Egg Separator (Optional)
- Metal Colander
- 8 ounces Angel Hair Pasta
- 3 quarts Water
- 1 tbsp Sea Salt
- 12 ounces Langostino or Crawfish I used Trader Joe's brand
- 2 tbsp Organic Butter
- 1 tbsp Palm Oil
- 1½ tsp Organic Red Onion, finely minced
- 1 pinch Salt
- 3 tbsp Water
- 2 tbsp Fresh squeezed Lemon Juice Equals juice of about ½ a lemon.
- 4 Egg Yolks
- 1 cup Organic Butter
- ¼ tsp Salt
- ¼ tsp Cayenne
- ¼ tsp Dry Mustard
- ⅛ tsp Jane's Krazy Mixed-Up Salt
- Put the water in a large pot, add salt and heat to the boiling point on high heat.
- Place pasta in and cook per instructions on package. Strain into colander and set aside.
- Heat butter and palm oil to medium high heat. Add onions until they turn translucent, about 3 to 5 minutes.
- Add crawfish and salt then cook an additional 3 to 5 minutes.
- Separate egg yolks from the whites. Set yolks aside. (Refrigerate whites for an egg white omelette at another time).
- Put water into bottom saucepan and bring to a boil on medium high heat. Tip: Make sure the water does not the bottom of the top pot.
- Place 2nd saucepan on top creating a double boiler.
- Divide butter into 3 equal parts.
- Place ⅓ of the butter, egg yolks, and lemon juice into the top of the double boiler.
- Cook over the hot water stirring constantly, until the butter melts.
- Add another ⅓ of the butter and stir until it melts.
- Remove the saucepan from the heat and stir in remaining butter and seasonings.
- Tips: If sauce is not thick enough continue cooking over the double boiler. If the sauce separates, add 1 to 2 tsp. of boiling water and whisk briskly.
- Toss pasta, crawfish and sauce together and serve immediately, warm in a pasta bowl.