Appetizers, Sauces, Seafood American Big Green Egg, Campfire, Charcoal Grill, Direct Heat, Gas Grill, Pellet
February 27, 2017
Get your Mardi Gras on with grilled crawfish served with homemade Old Bay aioli.
Frozen pre-cooked crawfish, thawed
1/2 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Old Bay Seasoning
1Heat your grill or campfire to high. Dump the bag of crawfish onto the grill. Squeeze the juice of one lemon over the crawfish.
2Cook for 10-15 minutes, turning occasionally until the crawfish are heated through.
3Twist the tails off of the crawfish and remove the meat. Squeeze the juice from the other lemon on top of the tail meat. Serve with aioli.
1Combine the mayo, ketchup and seasonings.
We're pretty far from the Louisiana bayou, so we used pre-cooked crawfish that we found in the freezer section at Wal-Mart.