Stuffed crawfish heads
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Stuffed crawfish heads
  Crawfish    Seafood  
Last updated 6/12/2012 1:25:17 AM. Recipe ID 59161. Report a problem with this recipe.
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      Title: Stuffed crawfish heads
 Categories: Wildgame, Seafood
      Yield: 1 Servings
 
      1    Crawfish Bisque One recipe
      2    Egg whites
 
  Grind the reserved cooked tail meats. Chop an onion very fine and
  brown in a Tbsp of butter. Squeeze thoroughly a cup of bread wet with
  water. When well squeezed, make a paste with a little milk, season
  and mix with well seasoned crawfish meat. Chop another onion, put in
  butter and add crawfish mixture. Let fry for 10 minutes, adding
  finely chopped sprig of thyme, parsley, bay leaf and mix. Remove from
  fire. Stuff head shells with mixture. Dip and roll in egg white, then
  brown in butter, turning all sides. Add to soup mixture. THIS
  PREPARATION METHOD VARIES FROM BOOK. Source:  FISHES AND FISHING IN
  LOUISIANA published 1933 Stuffed Head 




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Recipe ID 59161 (Apr 03, 2005)

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