Stuffed Soft-Shell Crawfish Recipe

Name: Stuffed Soft-Shell Crawfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 pieces Crawfish, soft-shell, fresh; Buttermilk for dipping; Flour for dipping; Oil for frying; Hollandaise sauce for topping; 1/4 cup (60 ml) Butter or margarine; 1/2 cup (125 ml) Onion, minced; 1/2 cup (125 ml) Parsley, chopped; 1/2 tsp (2 ml) Black pepper; 1 Egg, beaten; 4 cups (950 ml) Breadcrumbs; 1 tbsp (15 ml) Flour; 1 tbsp (15 ml) Garlic, minced; 1/2 tsp (2 ml) Salt; 1/2 tsp (2 ml) Cayenne pepper; 4 cups (950 ml) White bread, chopped; 2 pounds Crawfish tails, chopped; 10 Egg yolks; 1/4 cup (60 ml) Water; 1/4 cup (60 ml) Tarragon vinegar; 1 pound Butter, melted; 1/4 cup (60 ml) Lemon juice; 1/4 cup (60 ml) Cream sherry; 1/2 tsp (2 ml) Tabasco sauce (or to taste)

Servings: persons

24 pieces Crawfish, soft-shell, fresh
Buttermilk for dipping
Flour for dipping
Oil for frying
Hollandaise sauce for topping
1/4 cup (60 ml) Butter or margarine
1/2 cup (125 ml) Onion, minced
1/2 cup (125 ml) Parsley, chopped
1/2 tsp (2 ml) Black pepper
1 Egg, beaten
4 cups (950 ml) Breadcrumbs
1 tbsp (15 ml) Flour
1 tbsp (15 ml) Garlic, minced
1/2 tsp (2 ml) Salt
1/2 tsp (2 ml) Cayenne pepper
4 cups (950 ml) White bread, chopped
2 pounds Crawfish tails, chopped
10 Egg yolks
1/4 cup (60 ml) Water
1/4 cup (60 ml) Tarragon vinegar
1 pound Butter, melted
1/4 cup (60 ml) Lemon juice
1/4 cup (60 ml) Cream sherry
1/2 tsp (2 ml) Tabasco sauce (or to taste)

1
Remove top shell from each crawfish and the two calcium deposits (hard, stonelike substances above eyes).
2
Discard.
3
a.
4
Melt butter in large saucepan.
5
b.
6
Add flour and stir over heat until light brown.
7
c. Add onion and garlic; saute.
8
d. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed.
9
Replace shell with crawfish stuffing; stuffing can be applied easily with pastry bag.
10
Dip crawfish first in buttermilk, then in flour.
11
Fry to a golden brown.
12
a.
13
Combine all ingredients except butter in top of double boiler.
14
b.
15
Heat water in bottom of double boiler to boiling point.
16
c. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).
17
d. Remove from heat and continue to whisk while slowly adding butter.
18
Cover stuffed fried crawfish with Hollandaise sauce and serve.

1764

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 24 pieces Crawfish, soft-shell, fresh, Buttermilk for dipping, Flour for dipping, Oil for frying, and more.

Yes, Stuffed Soft-Shell Crawfish 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.

Stuffed Soft-Shell Crawfish

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