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Stuffed Soft-Shell Crawfish
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  • Basics:
  • 24 pieces Crawfish, soft-shell, fresh
  • Buttermilk for dipping
  • Flour for dipping
  • Oil for frying
  • Hollandaise sauce for topping
  • Crawfish stuffing:
  • 1/4 cup (60 ml) Butter or margarine
  • 1/2 cup (125 ml) Onion, minced
  • 1/2 cup (125 ml) Parsley, chopped
  • 1/2 tsp (2 ml) Black pepper
  • 1 Egg, beaten
  • 4 cups (950 ml) Breadcrumbs
  • 1 tbsp (15 ml) Flour
  • 1 tbsp (15 ml) Garlic, minced
  • 1/2 tsp (2 ml) Salt
  • 1/2 tsp (2 ml) Cayenne pepper
  • 4 cups (950 ml) White bread, chopped
  • 2 pounds Crawfish tails, chopped
  • Hollandaise Sauce:
  • 10 Egg yolks
  • 1/4 cup (60 ml) Water
  • 1/4 cup (60 ml) Tarragon vinegar
  • 1 pound Butter, melted
  • 1/4 cup (60 ml) Lemon juice
  • 1/4 cup (60 ml) Cream sherry
  • 1/2 tsp (2 ml) Tabasco sauce (or to taste)
  • Remove top shell from each crawfish and the two calcium deposits (hard, stonelike substances above eyes). Discard.
  • Prepare crawfish stuffing:
  • a. Melt butter in large saucepan.
  • b. Add flour and stir over heat until light brown.
  • c. Add onion and garlic; saute.
  • d. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed.
  • Replace shell with crawfish stuffing; stuffing can be applied easily with pastry bag.
  • Dip crawfish first in buttermilk, then in flour.
  • Fry to a golden brown.
  • Prepare Hollandaise sauce:
  • a. Combine all ingredients except butter in top of double boiler.
  • b. Heat water in bottom of double boiler to boiling point.
  • c. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).
  • d. Remove from heat and continue to whisk while slowly adding butter.
  • Cover stuffed fried crawfish with Hollandaise sauce and serve.

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