Crawfish Mousse Stuffed Zucchini Flowers Recipe - Cooking Index
Crawfish Mousse Stuffed Zucchini Flowers Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Cream cheese - at room temperature |
| 1/2 lb | 227g / 8oz | Louisiana crawfish tails |
| 1/2 teaspoon | 2.5ml | Chopped garlic |
| 1 teaspoon | 5ml | Minced onion |
| 1 teaspoon | 5ml | Finely-chopped parsley |
| 1/4 cup | 49g / 1.7oz | Butter - room temperature |
| 2 teaspoons | 10ml | Brandy |
| 1/2 | Lemon - juiced | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Crystal Hot Sauce | |
| 10 | Zucchini flowers - (to 12) | |
| 1 cup | 62g / 2.2oz | Flour |
| Creole seasoning | ||
| 1 | Egg | |
| 2 tablespoons | 30ml | Milk |
| 1 cup | 146g / 5.1oz | Dried fine bread crumbs |
| 2 cups | 474ml | Lemon Butter Sauce - warm, see * Note |
| Oil - for frying |
* Note: See the "Lemon Butter Sauce" recipe which is included in this collection.
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 Lemon Butter Sauce in the center of each plate. Place the flowers in the center of the sauce. Garnish with parsley.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C33) - from the TV FOOD - NETWORK
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