Stuffed Soft-Shell Crawfish

Title:
Stuffed Soft-Shell Crawfish

Yield:
6 Servings

Categories:
Creole,
Fish,
Seafood




Ingredients:





    24    Crawfish,soft-shell,fresh


          Butteermilk


          Oil for frying


     2 tb Butter or margarine


          Flour


          Hollandaise sauce





-----------------------------CRAWFISH
STUFFING-----------------------------


   1/4 c  Butter or margarine


   1/2 c  Onion,minced


   1/2 c  Parsley,chopped


   1/2 ts Black pepper


     1    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



-----------------------------HOLLANDAISE
SAUCE-----------------------------


    10    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini