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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Creole, Fish, Seafood 6 Servings

INGREDIENTS

24 Crawfish, soft-shellfresh
Butteermilk
Oil for frying
2 T Butter or margarine
Flour
Hollandaise sauce
1/4 c Butter or margarine
1/2 c Onion, minced
1/2 c Parsley, chopped
1/2 t Black pepper
1 Egg, beaten
4 c Breadcrumbs
1 T Flour
1 T Garlic, minced
1/2 t Salt
1/2 t Cayenne pepper
4 c White bread, chopped
2 lb Crawfish tails, chopped
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 t Tabasco sauce, or to taste

INSTRUCTIONS

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

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1567
Calories From Fat: 764
Total Fat: 86.8g
Cholesterol: 495.4mg
Sodium: 853.5mg
Potassium: 433.1mg
Carbohydrates: 163.6g
Fiber: 7.4g
Sugar: 6g
Protein: 32.7g


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