Try this Stuffed Soft-Shell Crawfish recipe, or contribute your own.
Suggest a better description1. 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 *** 1. Melt butter in large saucepan; add flour and stir over heat until light brown. 2. Add onion and garlic; saute. 3. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed. *** HOLLANDAISE SAUCE *** 1. Combine all ingredients except butter in top of double boiler. 2. Heat water in bottom of double boiler to boiling point. 3. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). 4. Remove from heat and continue to whisk while slowly adding butter.
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Serving Size: 1 Serving (705g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1636 | ||
Calories from Fat: 876 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 32.6g | 163 % | |
Monounsaturated Fat 40.3g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 2828.3mg | 870 % | |
Sodium 1215.5mg | 42 % | |
Potassium 615.5mg | 16 % | |
Total Carbohydrate 132.3g | 39 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 125.3g | ||
Protein 56.7g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1636
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