Stuffed Soft-Shell Crawfish

• 24 each crawfish tails soft-shell, fresh
• 1 x buttermilk
• 1 x vegetable oil for frying
• 2 tablespoons butter or margarine
• 1 x flour, all-purpose
• 1 x hollandaise sauce
• 1/4 cup butter or margarine
• 1/2 cup onions minced
• 1/2 cup parsley leaves chopped
• 1/2 teaspoon black pepper
• 1 each eggs beaten
• 4 cups bread crumbs
• 1 tablespoon flour, all-purpose
• 1 tablespoon garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 cups bread white, chopped
• 2 pounds crawfish tails chopped
• 10 each egg yolks
• 1/4 cup water
• 1/4 cup tarragon vinegar
• 1 pound butter melted
• 1/4 cup lemon juice
• 1/4 cup cream sherry
• 1/2 teaspoon red hot pepper sauce

1. Remove top shell from each crawfish and the two calcium deposits (hard, stonelike substances above eyes), discard.
2. Replace shell with Crawfish Stuffing (stuffing can be applied easily with pastry bag).
3. Dip crawfish first in buttermilk, then flour; fry to a golden brown.
4. Cover with Hollandaise sauce and serve CRAWFISH STUFFING: Melt butter in large saucepan; add flour and stir over heat until light brown.
5. Add onion and garlic; saute.
6. Remove from heat; add parsley, seasonings, egg, chopped brad and crawfish talis and stir until mixed.
7. HOLLANDAISE SAUCE: Combine all ingredients except butter in top of double boiler.
8. Heat water in bottom of double boiler to boiling point.
9. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).
10. Remove from heat and continue to whisk while slowly adding butter.

crawfish tails, buttermilk, vegetable oil, butter, flour, hollandaise sauce, butter, onions, parsley, black pepper, eggs, bread crumbs, flour, garlic, salt, cayenne pepper, bread white, crawfish tails, egg yolks, water, tarragon vinegar, butter, lemon juice, cream sherry, red hot pepper sauce

Taken from recipeland.com/recipe/v/stuffed-soft-shell-crawfish-41555 (may not work)