Stuffed Crawfish Heads

Recipe Ingredients

2 teaspoons	10ml	Onions - finely chopped (large)
2		Bell peppers - finely chopped
3		Celery ribs - finely chopped
3 lbs	1362g / 48oz	Crawfish tails - cooked, and
		Finely chopped
3 tablespoons	45ml	Roux reserved from Crawfish Bisque - (see recipe)
		Crawfish fat - to taste
1/3 cup	20g / 0.7oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
2		Eggs - slightly beaten
3		Stale bread - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
75		Crawfish heads - (to 100) - cleaned
		Flour - as needed
		Oil - for frying

Recipe Instructions

While the Crawfish Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent. Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally. Add parsley, eggs, bread crumbs; mix thoroughly.

Cool and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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