| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Bahamian |
Bahamian, Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole lobster tails |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 4 |
oz |
Butter |
|
|
Cracker meal |
|
|
Salt and pepper |
|
|
Lime juice (6 limes) |
|
|
/2 c evaporated milk |
| 1 |
tb |
Grated coconut |
INSTRUCTIONS
Break the shells on the back of the tails. Remove meat from tail. Cut
lengthwise on undersides and remove vein. Wash in col water. Beat with a
dull knife until tender. Place on a baking sheet lined with foil and season
thouroughly. Sprinkle with lime juice. Leave to stand for 2 hours. Crush
crackers. Beat eggs and milk together. Dip crawfish in egg mixture and roll
in cracker crumbs. Fry in deep fat until golden brown. Place crawfish on
baking sheet and baste with butter-lime mixture. Bake at 200F for 45
minutes. Serve Immediately
Serve with a salad as a light lunch or use as an appetizer with Devil's
sauce.
NOTES : Use saltine cracker for the cracker meal.
Posted to EAT-L Digest 31 Dec 96
Recipe by: The Queen's Cuisine
From: C <jazzbel@MAIL.BATELNET.BS>
Date: Tue, 5 Aug 1980 13:07:18 -0700
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”