Stuffed Soft-Shell Crawfish

* Exported from MasterCook *

STUFFED SOFT-SHELL CRAWFISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----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
-----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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