Stuffed Soft-Shell Crawfish

• 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.

crawfish, buttermilk, flour, hollandaise sauce, butter, onion, parsley, black pepper, egg, breadcrumbs, flour, garlic, salt, cayenne pepper, white bread, crawfish tails, egg yolks, water, tarragon vinegar, butter, lemon juice, cream sherry, tabasco sauce

Taken from online-cookbook.com/goto/cook/rpage/0003BA (may not work)