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STUFFED CRAWFISH BISQUE HEADS

 

INGREDIENTS

1 - 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk

25 more or less, crawfish heads 2 tablespoons of well beaten egg

3 tablespoons butter or margarine 1/3 cup water, mixed with crawfish fat

1 medium onion, chopped 3/4 cup cracker crumbs

1 stick celery, chopped 1 more tablespoon butter

1 clove garlic, mashed 2 tablespoon Parmesan cheese

1 teaspoon salt 1/2 teaspoon red pepper

Directions:

Cook onion, celery and garlic in butter over medium heat until tender, stirring

occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean.

Stir in the egg; add salt and pepper, set aside to cool.

In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm,

then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth,

then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff

crawfish heads with the mixture, then fry.

Coating for frying:

1/2 cup all-purpose flour 3 tablespoon milk

1 egg, mixed with . . 1/2 cup cracker meal or crumbs

Directions:

Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal.

Fry them in deep fat.











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