| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Eggs |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Cream cheese; at room temperature |
| 1/2 |
lb |
Louisiana crawfish tails |
| 1/2 |
ts |
Chopped garlic |
| 1 |
ts |
Minced onion |
| 1 |
ts |
Finely chopped parsley |
| 1/4 |
c |
Butter; room temperature |
| 2 |
ts |
Brandy |
| 1/2 |
|
Lemon; juiced |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
ds |
Crystal Hot Sauce |
| 10 |
|
Zucchini flowers; up to 12 |
| 1 |
c |
Flour |
|
|
Creole seasoning |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
c |
Dried fine bread crumbs |
| 2 |
c |
Lemon Butter Sauce; warm |
|
|
Oil for frying |
INSTRUCTIONS
In a food processor, add the cream cheese and puree until smooth. Add
the crawfish and process until the mixture is smooth, about 1 minute.
Scrape down the sides of the bowl. Add the garlic, onion, parsley,
butter, brandy and lemon juice. Process until the mixture is smooth
again, another minute. Season with salt, white pepper and hot sauce.
Spoon the mixture into the pastry bag. Pipe the filling into the
center of each flower, pressing the flower firmly into the filling
and sealing completely. Cover and refrigerate for 1 hour. Place the
flour in a shallow bowl and season with Creole seasoning. Place the
egg and milk in a shallow bowl. Season with Creole seasoning and mix
well. Place the bread crumbs in a shallow bowl and season with Creole
seasoning. Carefully dredge each zucchini flower in the flour. Dip
each flower in the egg wash, letting the excess drip off. Dredge the
flowers in the bread crumbs, coating completely. Fry the flowers in
batches until golden. Remove and drain on paper towels. Season with
Creole seasoning. To serve, spoon the sauce in the center of each
plate. Place the flowers in the center of the sauce. Garnish with
parsley.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1770 Calories (kcal); 132g Total Fat; (67% calories from
fat); 37g Protein; 107g Carbohydrate; 564mg Cholesterol; 1213mg
Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC33
Converted by MM_Buster v2.0n.
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