Stuffed Soft-shell Crawfish

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stuffed Soft-shell Crawfish

fish, seafood, creole

24 each crawfish,soft-shell,fresh
1 single butteermilk
1 single oil for frying
2 tablespoon butter or margarine
1 single flour
1 single hollandaise sauce
----CRAWFISH STUFFING----
1/4 cup butter or margarine
1/2 cup onion,minced
1/2 cup parsley,chopped
1/2 teaspoon black pepper
1 each egg,beaten
4 cup breadcrumbs
1 tablespoon flour
1 tablespoon garlic,minced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
4 cup white bread,chopped
2 lb crawfish tails,chopped
----HOLLANDAISE SAUCE----
10 each egg yolks
1/4 cup water
1/4 cup tarragon vinegar
1 lb butter,melted
1/4 cup lemon juice
1/4 cup cream sherry
1/2 teaspoon tabasco sauce (or to taste)

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.