Stuffed Soft-Shell Crawfish

Recipe Ingredients

24		Crawfish - soft-shell, fresh
2 tablespoons	30ml	Butter or margarine
		Buttermilk
		Flour
		Oil for frying
		Hollandaise sauce
		Crawfish Stuffing
1/4 cup	49g / 1.7oz	Butter or margarine
1 tablespoon	15ml	Flour
1/2 cup	31g / 1.1oz	Onion - minced
1 tablespoon	15ml	Garlic - minced
1/2 cup	73g / 2.6oz	Parsley - chopped
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
1		Egg - beaten
4 cups	584g / 20oz	White bread - chopped
4 cups	584g / 20oz	Breadcrumbs
2 lbs	908g / 32oz	Crawfish tails - chopped
		Hollandaise Sauce
10		Egg yolks
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Water
1/4 cup	59ml	Cream sherry
1/4 cup	59ml	Tarragon vinegar
1/2 teaspoon	2.5ml	Tabasco sauce - (or to taste)
1 lb	454g / 16oz	Butter - melted

Recipe Instructions

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.

Source:
Russell J. Fletcher family recipe

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