Stuffed soft-shell crawfish

6 servings

Ingredients

Quantity Ingredient
24 eaches Crawfish,soft-shell,fresh
1 x Butteermilk
1 x Oil for frying
2 tablespoons Butter or margarine
1 x Flour
1 x Hollandaise sauce
¼ cup Butter or margarine
½ cup Onion,minced
½ cup Parsley,chopped
½ teaspoon Black pepper
1 each Egg,beaten
4 cups Breadcrumbs
1 tablespoon Flour
1 tablespoon Garlic,minced
½ teaspoon Salt
½ teaspoon Cayenne pepper
4 cups White bread,chopped
2 pounds Crawfish tails,chopped
10 eaches Egg yolks
¼ cup Water
¼ cup Tarragon vinegar
1 pounds Butter,melted
¼ cup Lemon juice
¼ cup Cream sherry
½ teaspoon Tabasco sauce (or to taste)

Directions

CRAWFISH STUFFING

HOLLANDAISE SAUCE

1. Remove top shell from each crawfish and the two calcium deposits (hard, stonelike substances above eyes); discard. 2. Replace shell with Crawfish Stuffing (stuffing can be applied easily with pastry bag).

3. Dip crawfish first in buttermilk, then flour; fry to a golden brown.

4. Cover with Hollandaise sauce and serve. *** CRAWFISH STUFFING ***

1. Melt butter in large saucepan; add flour and stir over heat until light brown.

2. Add onion and garlic; saute. 3. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed. *** HOLLANDAISE SAUCE ***

1. Combine all ingredients except butter in top of double boiler. 2. Heat water in bottom of double boiler to boiling point. 3. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). 4. Remove from heat and continue to whisk while slowly adding butter.

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