Stuffed soft-shell crawfish
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Stuffed soft-shell crawfish
  Crawfish    Creole    Fish    Seafood  
Last updated 6/12/2012 1:25:22 AM. Recipe ID 59267. Report a problem with this recipe.
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      Title: Stuffed soft-shell crawfish
 Categories: Creole, Fish, Seafood
      Yield: 6 Servings
 
     24 ea Crawfish,soft-shell,fresh
      1 x  Butteermilk
      1 x  Oil for frying
      2 tb Butter or margarine
      1 x  Flour
      1 x  Hollandaise sauce

MMMMM---------------------CRAWFISH STUFFING--------------------------
    1/4 c  Butter or margarine
    1/2 c  Onion,minced
    1/2 c  Parsley,chopped
    1/2 ts Black pepper
      1 ea Egg,beaten
      4 c  Breadcrumbs
      1 tb Flour
      1 tb Garlic,minced
    1/2 ts Salt
    1/2 ts Cayenne pepper
      4 c  White bread,chopped
      2 lb Crawfish tails,chopped

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
     10 ea Egg yolks
    1/4 c  Water
    1/4 c  Tarragon vinegar
      1 lb Butter,melted
    1/4 c  Lemon juice
    1/4 c  Cream sherry
    1/2 ts Tabasco sauce (or to taste)
 
  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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Recipe ID 59267 (Apr 03, 2005)

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