*  Exported from  MasterCook  *
 
                        STUFFED SOFT-SHELL CRAWFISH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Creole                           Fish
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24       ea           Crawfish,soft-shell,fresh
    1       x            Butteermilk
    1       x            Oil for frying
    2       tb           Butter or margarine
    1       x            Flour
    1       x            Hollandaise sauce
                         -----CRAWFISH STUFFING-----
      1/4   c            Butter or margarine
      1/2   c            Onion,minced
      1/2   c            Parsley,chopped
      1/2   ts           Black pepper
    1       ea           Egg,beaten
    4       c            Breadcrumbs
    1       tb           Flour
    1       tb           Garlic,minced
      1/2   ts           Salt
      1/2   ts           Cayenne pepper
    4       c            White bread,chopped
    2       lb           Crawfish tails,chopped
                         -----HOLLANDAISE SAUCE-----
   10       ea           Egg yolks
      1/4   c            Water
      1/4   c            Tarragon vinegar
    1       lb           Butter,melted
      1/4   c            Lemon juice
      1/4   c            Cream sherry
      1/2   ts           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.
  
 
 
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