Crawfish Mousse Stuffed Zucchini Flowers Recipe

Name: Crawfish Mousse Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound cream cheese, at room temperature; 1/2 pound Louisiana crawfish tails; 1/2 teaspoon chopped garlic; 1 teaspoon minced onion; 1 teaspoon finely chopped parsley; 1/4 cup butter, room temperature; 2 teaspoons brandy; 1/2 lemon, juiced; Salt; Freshly ground white pepper; Dash of Crystal Hot Sauce; 10 to 12 zucchini flowers; 1 cup flour; Emeril's Creole seasoning (Essence), recipe follows; 1 egg; 2 tablespoons milk; 1 cup dried fine bread crumbs; 2 cups Lemon Butter Sauce, warm, recipe follows; Oil for frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; Recipe courtesy of Emeril Lagasse; 1 cup dry white wine; 3 lemons, peeled and quartered

Try this homemade Crawfish Mousse Stuffed Zucchini Flowers recipe the whole family will love. Made with cream cheese, crawfish tails, garlic and onion. …

This Crawfish Mousse Stuffed Zucchini Flowers relies on simple, everyday ingredients such as louisiana crawfish tails, chopped garlic, minced onion and finely chopped parsley. It comes together quickly and makes 4 servings, at about 1956 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 pound cream cheese, at room temperature
1/2 pound Louisiana crawfish tails
1/2 teaspoon chopped garlic
1 teaspoon minced onion
1 teaspoon finely chopped parsley
1/4 cup butter, room temperature
2 teaspoons brandy
1/2 lemon, juiced
Salt
Freshly ground white pepper
Dash of Crystal Hot Sauce
10 to 12 zucchini flowers
1 cup flour
Emeril's Creole seasoning (Essence), recipe follows
1 egg
2 tablespoons milk
1 cup dried fine bread crumbs
2 cups Lemon Butter Sauce, warm, recipe follows
Oil for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Recipe courtesy of Emeril Lagasse
1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

1
In a food processor, add the cream cheese and puree until smooth.
2
Add the crawfish and process until the mixture is smooth, about 1 minute.
3
Scrape down the sides of the bowl.
4
Add the garlic, onion, parsley, butter, brandy and lemon juice.
5
Process until the mixture is smooth again, another minute.
6
Season with salt, white pepper and hot sauce.
7
Spoon the mixture into the pastry bag.
8
Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely.
9
Cover and refrigerate for 1 hour.
10
Place the flour in a shallow bowl and season with Creole seasoning.
11
Place the egg and milk in a shallow bowl.
12
Season with Creole seasoning and mix well.
13
Place the bread crumbs in a shallow bowl and season with Creole seasoning.
14
Carefully dredge each zucchini flower in the flour.
15
Dip each flower in the egg wash, letting the excess drip off.
16
Dredge the flowers in the bread crumbs, coating completely.
17
Fry the flowers in batches until golden.
18
Remove and drain on paper towels.
19
Season with Creole seasoning.
20
To serve, spoon the sauce in the center of each plate.
21
Place the flowers in the center of the sauce.
22
Garnish with parsley.
23
Combine all ingredients thoroughly and store in an airtight jar or container.
24
Yields: about 2/3 cup
25
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
26
Heat a large nonreactive skillet over high heat.
27
When the skillet is hot, add the wine, lemons, garlic, and shallots.
28
Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk.
29
Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes.
30
Stir in the cream and cook for 1 minute.
31
Over low heat, whisk in the butter a few pats at a time.
32
When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
33
Strain the sauce, pressing all of the liquid into a bowl.
34
Stir in the parsley.
35
Serve immediately, or keep warm for a few minutes until ready to use.

1956

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: 1/2 pound cream cheese, at room temperature, 1/2 pound Louisiana crawfish tails, 1/2 teaspoon chopped garlic, 1 teaspoon minced onion, and more.

Yes, Crawfish Mousse Stuffed Zucchini Flowers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1956 kcal
Category
Seafood

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