Ingredients for STUFFED CRAWFISH BISQUE HEADS recipe:
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
Directions:
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
Directions:
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal.
Fry them in deep fat.