Name: Stuffed Soft-Shell Crawfish
Ingredients: 24 Crawfish,soft-shell,fresh; Butteermilk; Oil for frying; 2 tb Butter or margarine; Flour; Hollandaise sauce; 1/4 c Butter or margarine; 1/2 c Onion,minced; 1/2 c Parsley,chopped; 1/2 ts Black pepper; 1 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; 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 ts Tabasco sauce (or to taste)

If Jesus actually stood in my place and bore my sin on the cross as the Bible teaches, then I can never be punished for that sin. In order for Christ’s atonement to truly be a substitutionary or vicarious atonement, then it must actually secure a real salvation for all for whom Christ died. If the atonement only makes salvation a possibility, then it cannot be a vicarious atonement. If Christ acted as a real and true substitute for those for whom He died, then all for whom He died will be saved. To say that Christ died a vicarious death in the place of all sinners but that not all sinners will be saved is a contradiction.

Unknown Author

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

INGREDIENTS

24		Crawfish,soft-shell,fresh
		Butteermilk
		Oil for frying
2	tb	Butter or margarine
		Flour
		Hollandaise sauce
1/4	c	Butter or margarine
1/2	c	Onion,minced
1/2	c	Parsley,chopped
1/2	ts	Black pepper
1		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
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	ts	Tabasco sauce (or to taste)

INSTRUCTIONS

CRAWFISH STUFFING
HOLLANDAISE SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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