| 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 |
| INSTRUCTIONS |
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 |
| INSTRUCTIONS |
| Coat
all the heads with flour, then with well beaten
egg and milk; then with cracker meal. Fry them in
deep fat. |
| COOKING
TIP: Once crawfish bisque heads are coated
for frying they can be chilled for many hours. |
| COOKING
TIP: For stuffed crawfish bisque heads to
be served in bisque, bake only 15 minutes in 350
degree oven. Add to bisque and heat through. Serve
over cooked rice. Use about 4 stuffed heads per
serving. |
