Stuffed Soft-Shell Crawfish

Course : Cajun
Serves: 6
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1 pound butter -- melted
1/2 teaspoon Tabasco sauce -- (or to taste)
1/4 cup tarragon vinegar
1/4 cup cream sherry
1/4 cup water
1/4 cup lemon juice
10 large egg yolks
---hollandaise sauce---
2 pounds crawfish tails -- chopped
4 cups breadcrumbs
4 cups white bread -- chopped
1 large egg -- beaten
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup parsley -- chopped
1 tablespoon garlic -- minced
1/2 cup onion -- minced
1 tablespoon flour
1/4 cup butter or margarine
---crawfish stuffing---
1 recipe hollandaise sauce
1 cup oil for frying
1 cup flour
1/2 cup buttermilk
2 tablespoons butter or margarine
24 large crawfish -- soft-shell, fresh

Preparation / Directions:

1. Remove top shell from each crawfish and the two calcium deposits (hard, stone-like 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; sauté. 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.

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