| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Seafood, Rice, Meats |
1 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen VGHC42A |
| 1/2 |
|
Stick butter |
| 2 |
c |
Crawfish tails — ground |
| 2 |
c |
Cooked long-grain rice |
| 1/2 |
c |
Bell pepper — chopped |
| 2 |
sl |
Bacon; crisp — crumble |
| 1 |
tb |
Parsley — chop fine |
| 1/2 |
c |
Shallots — chop fine |
| 1/4 |
ts |
Basil |
INSTRUCTIONS
ds Thyme 1 ts Salt ds Tabasco 3 Eggs; well beaten Mix crawfish tails,
rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco
together well. Pour the eggs over the mixture and blend them into the rice
mixture. Let mixture "set" in the fridge for about 30 minutes, covered.
Melt butter in skillet or griddle. Then, keeping your hands moist with a
few drops of water shape the mixture into small squares, about 3x3x1/2" and
plop them on the griddle. They will sizzle nicely and turn light brown in a
few minutes. Flip over and fry until brown. Source: The Frank Davis Seafood
Notebook (wrv)
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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