2 trouts (6 oz ea. cleaned) *
1 whole egg
1 egg white
1/4 pint olive or sunflower oil
5 tablespoon creamy yoghurt
1 teaspoon dijon mustard
1 1/4 teaspoon gelatine powder (or more)
1 fresh parsley & tarragon
1/2 cucumber
1 caster sugar
1 tarragon vinegar
*Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used.
Serves 6 as an appetizer, or 3 as a light lunch.
If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4
for 30 minutes, then cool, skin, bone and flake - there should be about 8
ounces of cooked flesh.
Separate the egg and use the yolk to make mayonnaise: season it with salt
and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to
thin and flavour the sauce.
Put the prepared fish into a food processor. Add the mustard, yoghurt and
1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a
perfectly smooth puree. Soak the gelatine (more may be necessary in hot
weather) in 3 tablespoons cold water, let it soften and swell, then
dissolve over low heat. Cool for a minute or two before adding the liquid
gelatine to the fish puree: pour it on in a thin stream while the machine
is running. Carefully and gradually beat the fish puree into the
mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them
intothe fish puree. Taste and adjust the seasoning. Divide the mixture
between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3
hours until set to a soft cream.
Seed the cucumber but do not peel. Chop it finely, sprinkle it with
1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon
vinegar, and set aside for a couple of hours to draw out some of the
cucumber juices. Drain and pat dry. Top each mousse immediately before
serving with a smallspoonful of the cucumber - a good crunchy contrast to
the soft textured mousse - and garnish with a tarragon leaf. Oatcakes
that have been gently warmed in the oven go well with this dish.
Cream Of Crab Soup
1 lb crabmeat
1/4 teaspoon celery salt
1 each chicken bouillion cube
1 cup boiling water
1 dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 chopped parsley
3 tablespoon flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
1/4 teaspoon celery salt
1 each chicken bouillion cube
1 cup boiling water
1 dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 chopped parsley
3 tablespoon flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
Crawfish-Stuffed Beef Fillet
2 tablespoon oil,, divided
2 tablespoon finely-diced green bell pepper,onio; n, and red bel
1/2 tablespoon minced garlic
8 oz crawfish tails, shells removed,, di; vided
1 tablespoon bread crumbs
1 creole spice
2 8 ounce beef fillets
1 tablespoon chopped shallots
1 1/2 cup veal stock
2 tablespoon butter
1 sliced green onions, for garnish
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely-diced vegetables and cook 1 minute until tender. Add garlic
and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from
heat and stir in bread crumbs; adjust seasonings to taste with Creole
spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of
each fillet. Move your knife around inside fillet to make room for
stuffing. Divide stuffing and fill up each fillet; season outside of
steak with Creole spice. Heat remaining oil in a sautJ pan, add
stuffed steaks and sear well on all sides until browned. Transfer to
a baking dish and roast 8 to 10 minutes for medium-rare steaks. To
sautJ pan add shallots and cook in pan drippings, tossing for 1
minute. Add stock, scraping up browned bits to incorporate them in
sauce, bring to a boil, lower heat and slowly reduce liquid by half.
To finish, stir in remaining 2 ounces crawfish tails, butter and
green onions and simmer until heated through. Serve steaks with sauce
poured over. Yield: 2 servings
2 tablespoon finely-diced green bell pepper,onio; n, and red bel
1/2 tablespoon minced garlic
8 oz crawfish tails, shells removed,, di; vided
1 tablespoon bread crumbs
1 creole spice
2 8 ounce beef fillets
1 tablespoon chopped shallots
1 1/2 cup veal stock
2 tablespoon butter
1 sliced green onions, for garnish
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely-diced vegetables and cook 1 minute until tender. Add garlic
and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from
heat and stir in bread crumbs; adjust seasonings to taste with Creole
spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of
each fillet. Move your knife around inside fillet to make room for
stuffing. Divide stuffing and fill up each fillet; season outside of
steak with Creole spice. Heat remaining oil in a sautJ pan, add
stuffed steaks and sear well on all sides until browned. Transfer to
a baking dish and roast 8 to 10 minutes for medium-rare steaks. To
sautJ pan add shallots and cook in pan drippings, tossing for 1
minute. Add stock, scraping up browned bits to incorporate them in
sauce, bring to a boil, lower heat and slowly reduce liquid by half.
To finish, stir in remaining 2 ounces crawfish tails, butter and
green onions and simmer until heated through. Serve steaks with sauce
poured over. Yield: 2 servings
Crawfish Wontons
1/2 cup butter
2 cup spanish onions; dice fine
1 cup celery; dice fine
1/2 cup green onion tops; slice thin
3 lb crawfish tails; peeled
2 teaspoon granulated garlic
1 teaspoon black pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
10 oz can rotel tomatoes w/chiles
1 1/2 cup heavy cream
1/8 cup chicken broth
1/3 cup blond roux; recipe follows below
8 oz pk pasteurized process cheese sprea; d
1 pkg wonton skins
3 eggs; beaten
1 oil for deep-frying
1 blond roux
3 tablespoon butter
3 tablespoon flour
Melt butter and saute onion and celery for 8 to 10 minutes or until
tender.Add green onion and crawfish and saute for 5 minutes. Add garlic,
peppers, chili powder and cook for 1 minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir in roux. Cook and stir until
thickened. Reduce heat to low and add cheese; stir until melted. Cool
in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush
outer edges of eachwith beaten egg. Place 1 tb filling in center; put of 4
corners of each over filling and pinch edges together to seal. Place on
waxed peper and repeat with remaining skins. Refrigerate until ready to
fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a
time, for 3 minutes oruntil golden brown. Drain on paper towels and serve
immediately. BLOND ROUX-Melt butter over medium heat. Add flour and
cook and stir until roux is the color or honey.
2 cup spanish onions; dice fine
1 cup celery; dice fine
1/2 cup green onion tops; slice thin
3 lb crawfish tails; peeled
2 teaspoon granulated garlic
1 teaspoon black pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
10 oz can rotel tomatoes w/chiles
1 1/2 cup heavy cream
1/8 cup chicken broth
1/3 cup blond roux; recipe follows below
8 oz pk pasteurized process cheese sprea; d
1 pkg wonton skins
3 eggs; beaten
1 oil for deep-frying
1 blond roux
3 tablespoon butter
3 tablespoon flour
Melt butter and saute onion and celery for 8 to 10 minutes or until
tender.Add green onion and crawfish and saute for 5 minutes. Add garlic,
peppers, chili powder and cook for 1 minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir in roux. Cook and stir until
thickened. Reduce heat to low and add cheese; stir until melted. Cool
in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush
outer edges of eachwith beaten egg. Place 1 tb filling in center; put of 4
corners of each over filling and pinch edges together to seal. Place on
waxed peper and repeat with remaining skins. Refrigerate until ready to
fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a
time, for 3 minutes oruntil golden brown. Drain on paper towels and serve
immediately. BLOND ROUX-Melt butter over medium heat. Add flour and
cook and stir until roux is the color or honey.
Crawfish Vol-Au-Vent
1 cup onions -- chopped
1/4 cup onion tops -- chopped
1/2 lb butter
3/4 cup all-purpose flour
1 quart milk
1/2 cup corn
1/2 cup potatoes -- diced
Saute onions in butter. Stir in flour and cook over low heat, stirring
often so flour doesn't burn, about 5 minutes. Add milk. Stir and cook
until flour is dissolved. Add corn and diced potatoes. Stir and cook
about 2-3 minutes. Add: 1 lb. crawfish 1/2 Tbsp. salt 1 Tbsp. pepper
Simmer, stirring often, until crawfish is done.
1/4 cup onion tops -- chopped
1/2 lb butter
3/4 cup all-purpose flour
1 quart milk
1/2 cup corn
1/2 cup potatoes -- diced
Saute onions in butter. Stir in flour and cook over low heat, stirring
often so flour doesn't burn, about 5 minutes. Add milk. Stir and cook
until flour is dissolved. Add corn and diced potatoes. Stir and cook
about 2-3 minutes. Add: 1 lb. crawfish 1/2 Tbsp. salt 1 Tbsp. pepper
Simmer, stirring often, until crawfish is done.
Crawfish Stuffed Manicotti
4 tablespoon butter
2 bunch green onions - finely chopped (use; about 1 inch
1 the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - finely minced
1/4 cup brandy
8 tablespoon butter
6 tablespoon flour
2 cup light cream
2 cup milk
1/2 cup white wine - dry
1/2 cup tomato ketchup
4 tablespoon tomato paste
1 lemon - juiced
1 tablespoon worcestershire sauce
4 cup crawfish tails - whole, boiled
1 salt, pepper and tabasco to taste
1 pkg manicotti
1 stuffing:
1 stick butter
1 1/2 cup onions - finely chopped
1 bunch green onions - finely chopped
1 cup celery - finely chopped
1 cup green pepper - finely chopped
3 clove garlic - minced
4 tablespoon parsley - finely chopped
1 lemon - juiced
2 bay leaves
1 teaspoon thyme leaves
4 cup crawfish tails - boiled, finely cho; pped
2 cup bread crumbs - fine
1 salt, pepper and tabasco to taste
1 egg
CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the
green onions, parsley and garlic until onions are wilted. Add the
crawfish tails and let all of this fry until sizzling hot. Heat a
small pot and pour in the brandy. Remove the crawfish from fire,
ignite the brandy and pour into the crawfish mixture. Toss until
flames die down. Set aside.
In another pot, melt 8 tablespoons butter. Add the flour and let
this cook on a low fire until flour is cooked, about 2 minutes,
stirring often. Add the cream, milk, ketchup and tomato paste,
stirring constantly until sauce comes to a boil and starts to thicken.
Add the wine, lemon juice, Worcestershire sauce, salt, pepper and
Tabasco.
Combine both pans and simmer for a few minutes. If sauce is too
thick, thin it out with a little more milk.
Cook manicotti according to package directions.
Note: Do not use crawfish cooked with crab boil.
STUFFING: Melt the stick of butter. Fry onions, green onions, celery,
green pepper, garlic and parsley until wilted. Add crawfish meat,
lemon juice, bay leaves and thyme. Let all of this cook for about 10
or 15 minutes or until vegetables are cooked. Add bread crumbs,
salt, pepper and Tabasco.
Cook for about 10 minutes, stirring often. If stuffing is too moist,
add a little more bread crumbs. Add the egg and mix well.
Stuff the manicotti carefully and lay them in a lightly greased
baking dish in a single layer.
Pour most of the sauce over the manicotti and bake covered in a 350 F
preheated oven for about 35 to 40 minutes or until manicotti are fully
cooked. Spoon reserved sauce over manicotti when served.
Serves 5 to 7.
Note: Do not use crawfish cooked with crab boil.
2 bunch green onions - finely chopped (use; about 1 inch
1 the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - finely minced
1/4 cup brandy
8 tablespoon butter
6 tablespoon flour
2 cup light cream
2 cup milk
1/2 cup white wine - dry
1/2 cup tomato ketchup
4 tablespoon tomato paste
1 lemon - juiced
1 tablespoon worcestershire sauce
4 cup crawfish tails - whole, boiled
1 salt, pepper and tabasco to taste
1 pkg manicotti
1 stuffing:
1 stick butter
1 1/2 cup onions - finely chopped
1 bunch green onions - finely chopped
1 cup celery - finely chopped
1 cup green pepper - finely chopped
3 clove garlic - minced
4 tablespoon parsley - finely chopped
1 lemon - juiced
2 bay leaves
1 teaspoon thyme leaves
4 cup crawfish tails - boiled, finely cho; pped
2 cup bread crumbs - fine
1 salt, pepper and tabasco to taste
1 egg
CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the
green onions, parsley and garlic until onions are wilted. Add the
crawfish tails and let all of this fry until sizzling hot. Heat a
small pot and pour in the brandy. Remove the crawfish from fire,
ignite the brandy and pour into the crawfish mixture. Toss until
flames die down. Set aside.
In another pot, melt 8 tablespoons butter. Add the flour and let
this cook on a low fire until flour is cooked, about 2 minutes,
stirring often. Add the cream, milk, ketchup and tomato paste,
stirring constantly until sauce comes to a boil and starts to thicken.
Add the wine, lemon juice, Worcestershire sauce, salt, pepper and
Tabasco.
Combine both pans and simmer for a few minutes. If sauce is too
thick, thin it out with a little more milk.
Cook manicotti according to package directions.
Note: Do not use crawfish cooked with crab boil.
STUFFING: Melt the stick of butter. Fry onions, green onions, celery,
green pepper, garlic and parsley until wilted. Add crawfish meat,
lemon juice, bay leaves and thyme. Let all of this cook for about 10
or 15 minutes or until vegetables are cooked. Add bread crumbs,
salt, pepper and Tabasco.
Cook for about 10 minutes, stirring often. If stuffing is too moist,
add a little more bread crumbs. Add the egg and mix well.
Stuff the manicotti carefully and lay them in a lightly greased
baking dish in a single layer.
Pour most of the sauce over the manicotti and bake covered in a 350 F
preheated oven for about 35 to 40 minutes or until manicotti are fully
cooked. Spoon reserved sauce over manicotti when served.
Serves 5 to 7.
Note: Do not use crawfish cooked with crab boil.
Crawfish Or Shrimp Cocktail
1/2 cup heinz chili sauce
1/2 cup catsup
1/2 cup horseradish
1 tablespoon lea & perrins worcestershire
1/2 teaspoon salt
1 tablespoon lemon or lime juice
1/2 cup parsley, chopped fine
1 louisiana hot sauce
1 boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.
1/2 cup catsup
1/2 cup horseradish
1 tablespoon lea & perrins worcestershire
1/2 teaspoon salt
1 tablespoon lemon or lime juice
1/2 cup parsley, chopped fine
1 louisiana hot sauce
1 boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.
Crawfish Mashed Potatoes
1 no ingredients
2 lb white potatoes, -- peeled,
: diced
4 TB butter
1 lb crawfish tails, -- cooked
1 ts minced garlic
1 TB chopped chives
: Salt and white pepper
1/2 c to 1 cup heavy cream
Place the potatoes in a pot and cover with water. Season the water
with salt. Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8-10 minutes. Remove
from the heat and drain. Place the drained potatoes back in the pot
and return to the heat. Cook the potatoes for 2 minutes, stirring
constantly, to dehydrate the potatoes. In a saute pan, melt the
butter. Saute the potatoes in the melted butter for 2 minutes. Stir
in the garlic and chives. Season the crawfish with Essence. Using a
hand-held masher, mash the potatoes with the remaining butter. Fold
in the crawfish and continue mashing. Add in enough cream to the
desired texture. Season the mashed potatoes with salt and white
pepper. Spoon the two sauces on the bottom of the plate. Using a
knife, swirl the 2 sauces together. Mound the potatoes in the center
of the sauce. Lay the fish directly on top of the potatoes. Garnish
with the fried herb salad, parsley, and peppers.
Yield: 4 serving
2 lb white potatoes, -- peeled,
: diced
4 TB butter
1 lb crawfish tails, -- cooked
1 ts minced garlic
1 TB chopped chives
: Salt and white pepper
1/2 c to 1 cup heavy cream
Place the potatoes in a pot and cover with water. Season the water
with salt. Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8-10 minutes. Remove
from the heat and drain. Place the drained potatoes back in the pot
and return to the heat. Cook the potatoes for 2 minutes, stirring
constantly, to dehydrate the potatoes. In a saute pan, melt the
butter. Saute the potatoes in the melted butter for 2 minutes. Stir
in the garlic and chives. Season the crawfish with Essence. Using a
hand-held masher, mash the potatoes with the remaining butter. Fold
in the crawfish and continue mashing. Add in enough cream to the
desired texture. Season the mashed potatoes with salt and white
pepper. Spoon the two sauces on the bottom of the plate. Using a
knife, swirl the 2 sauces together. Mound the potatoes in the center
of the sauce. Lay the fish directly on top of the potatoes. Garnish
with the fried herb salad, parsley, and peppers.
Yield: 4 serving
Crawfish Jambalaya
1 lb crawfish tails
1 1/4 cup long grain rice (raw)
1 tablespoon flour
2 tablespoon salad oil
1 cup onion, chopped fine
1/2 cup chopped parsley (2ts.flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup crawfish fat
1 1/2 cup water
2 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper, or to taste
Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of water and bring to a boil. When water is
rapidly boiling, add remainder of ingredients. Stir to blend and cook
on low heat covered for abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart.
1 1/4 cup long grain rice (raw)
1 tablespoon flour
2 tablespoon salad oil
1 cup onion, chopped fine
1/2 cup chopped parsley (2ts.flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup crawfish fat
1 1/2 cup water
2 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper, or to taste
Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of water and bring to a boil. When water is
rapidly boiling, add remainder of ingredients. Stir to blend and cook
on low heat covered for abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart.
Crawfish Cornbread
1 1/2 cup cornmeal
1/2 cup cooking oil
1/2 teaspoon baking soda
1 teaspoon salt
1 can cream style corn
2 eggs
1/2 lb cheese, grated
1 cup onion, chopped
1 lb crawfish tails
2 jalapeno peppers, choppe
Mix all ingredients except crawfish. Blend until moist. Add crawfish
and stir well. Pour into greased 9x13 baking dish and bake at 375
degrees for 30 minutes or until golden brown.
1/2 cup cooking oil
1/2 teaspoon baking soda
1 teaspoon salt
1 can cream style corn
2 eggs
1/2 lb cheese, grated
1 cup onion, chopped
1 lb crawfish tails
2 jalapeno peppers, choppe
Mix all ingredients except crawfish. Blend until moist. Add crawfish
and stir well. Pour into greased 9x13 baking dish and bake at 375
degrees for 30 minutes or until golden brown.
Crawfish Chili
2 lb lean ground beef
2 lb crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoon salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoon chili powder
1 can (8 oz) tomato sauce
1 cup dry white wine
1 water
1 teaspoon lemon or lime juice
1 cup chopped onions
1 bacon drippings
Brown meat in bacon drippings. Combine all other
ingredients with meat and bring to a boil. Simmer for
a few hours.
2 lb crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoon salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoon chili powder
1 can (8 oz) tomato sauce
1 cup dry white wine
1 water
1 teaspoon lemon or lime juice
1 cup chopped onions
1 bacon drippings
Brown meat in bacon drippings. Combine all other
ingredients with meat and bring to a boil. Simmer for
a few hours.
Crawfish Bread
1/4 cup melted butter or margarine
2 cup sifted all-purpose flour
3 large eggs
1 teaspoon salt
1 1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon thyme
1/2 teaspoon chopped garlic
1/4 cup chopped green onions
1/4 cup chopped parsley
10 oz cooked crawfish tails; chop just a little
Preheat oven to 375~. Oil and flour a 9x13x2" pan. In bowl mix
margarine, flour and eggs. Remove lumps. Add remaining ingredients
and combine. Place batter in prepared pan and bake for 30 to 40
minutes until done.
2 cup sifted all-purpose flour
3 large eggs
1 teaspoon salt
1 1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon thyme
1/2 teaspoon chopped garlic
1/4 cup chopped green onions
1/4 cup chopped parsley
10 oz cooked crawfish tails; chop just a little
Preheat oven to 375~. Oil and flour a 9x13x2" pan. In bowl mix
margarine, flour and eggs. Remove lumps. Add remaining ingredients
and combine. Place batter in prepared pan and bake for 30 to 40
minutes until done.
Crawfish Aubergine
6 eggplant slices -- cut 3/8
1 thick,
1 peeled
1 milk and egg batter
1 all-purpose flour
1 italian bread crumbs
1 lb louisiana crawfish tails
2 tablespoon butter of margarine
1 teaspoon seasoned salt
1 teaspoon garlic -- chopped
1 tablespoon green onions -- finely
1 sliced
1 tablespoon red bell peppers -- diced
1 tablespoon basil -- fresh and chopped
1 tablespoon parsley -- finely chopped
1 teaspoon thyme
1 teaspoon tabasco sauce
2 cup heavy cream
1/4 cup parmesan cheese -- freshly
1 grated
Season eggplant slices, milk and egg batter, flour and Italian bread
crumbs with seasoned salt to taste. Dip eggplant slices in flour,
then egg batter and finally in the seasoned bread crumbs. Prepare
topping, then deep-fry or Saute until golden brown on both sides.
Prepare topping by Sauteing onions, peppers, parsley, basil, thyme,
garlic and seasoned salt in butter over medium heat. Add heavy cream
and reduce until thickened. Add crawfish tails and heat thoroughly.
Add Parmesan cheese and Tabasco sauce. Cook to desired consistency
and serve over fried breaded eggplant slices. Top with grated
Parmesan cheese and garnish.
1 thick,
1 peeled
1 milk and egg batter
1 all-purpose flour
1 italian bread crumbs
1 lb louisiana crawfish tails
2 tablespoon butter of margarine
1 teaspoon seasoned salt
1 teaspoon garlic -- chopped
1 tablespoon green onions -- finely
1 sliced
1 tablespoon red bell peppers -- diced
1 tablespoon basil -- fresh and chopped
1 tablespoon parsley -- finely chopped
1 teaspoon thyme
1 teaspoon tabasco sauce
2 cup heavy cream
1/4 cup parmesan cheese -- freshly
1 grated
Season eggplant slices, milk and egg batter, flour and Italian bread
crumbs with seasoned salt to taste. Dip eggplant slices in flour,
then egg batter and finally in the seasoned bread crumbs. Prepare
topping, then deep-fry or Saute until golden brown on both sides.
Prepare topping by Sauteing onions, peppers, parsley, basil, thyme,
garlic and seasoned salt in butter over medium heat. Add heavy cream
and reduce until thickened. Add crawfish tails and heat thoroughly.
Add Parmesan cheese and Tabasco sauce. Cook to desired consistency
and serve over fried breaded eggplant slices. Top with grated
Parmesan cheese and garnish.
Crawfish & Spicy Cheese Tart
: homemade or prepared basic
: pie dough, chilled (10-inc
: pie shell)
3 TB butter
1/4 c diced red pepper
1/2 c diced onions
3 TB flour
1 lb crawfish tails
1 c hot pepper Monterey Jack
: cheese -- grated
2 TB green onions -- chopped
: Salt and cayenne -- to
: taste
Preheat oven to 350 degrees. On a floured surface roll out dough to a
10-inch circle. Transfer to a large lightly-greased cookie sheet. In a
saute pan melt butter. When it begins to foam add red peppers and
onions, and cook for 2 minutes. Add flour and cook, stirring, for 3
minutes. Add crawfish and cook for 2 minutes more. Remove from heat
and fold in cheese and green onions. Season to taste with salt and
cayenne. Mound crawfish mixture in center of pastry circle, leaving a
2- to 3-inch border of pastry. Fold excess pastry up over filling,
layering it over, but not completely covering filling. Work around
circle, continuing to fold over previous fold, until it forms a
rustic, free-form tart. Slide cookie sheet into oven and bake for 35
minutes
: pie dough, chilled (10-inc
: pie shell)
3 TB butter
1/4 c diced red pepper
1/2 c diced onions
3 TB flour
1 lb crawfish tails
1 c hot pepper Monterey Jack
: cheese -- grated
2 TB green onions -- chopped
: Salt and cayenne -- to
: taste
Preheat oven to 350 degrees. On a floured surface roll out dough to a
10-inch circle. Transfer to a large lightly-greased cookie sheet. In a
saute pan melt butter. When it begins to foam add red peppers and
onions, and cook for 2 minutes. Add flour and cook, stirring, for 3
minutes. Add crawfish and cook for 2 minutes more. Remove from heat
and fold in cheese and green onions. Season to taste with salt and
cayenne. Mound crawfish mixture in center of pastry circle, leaving a
2- to 3-inch border of pastry. Fold excess pastry up over filling,
layering it over, but not completely covering filling. Work around
circle, continuing to fold over previous fold, until it forms a
rustic, free-form tart. Slide cookie sheet into oven and bake for 35
minutes
Crawfish & Egg Salad
3 eggs, hard boiled
1 lb chopped crawfish or shrimp
1 salt, if needed
1 teaspoon red cayenne pepper
1 tablespoon durkee's famous sauce
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
1 teaspoon poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2
tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to
water. Bring to boil and remove from heat immediately. Drain and
cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt.
1 lb chopped crawfish or shrimp
1 salt, if needed
1 teaspoon red cayenne pepper
1 tablespoon durkee's famous sauce
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
1 teaspoon poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2
tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to
water. Bring to boil and remove from heat immediately. Drain and
cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt.
Crawfish & Corn Soup
1 lb crawfish tails - peeled
2 cup corn - cut from the cob, reserving; about 4 cobs
1 can corn - cream-style
1 cup onions - finely chopped
2 ribs celery - finely chopped
1 med. bell pepper - finely chopped
1 bunch green onions - finely chopped (use; about 2 or 3
1 of the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - minced (3 or 4 clove; s, depending on si
6 tablespoon butter
6 tablespoon flour
1 tablespoon worcestershire sauce
1 lb tomatoes - canned, drained (reserve; liquid)
1 bay leaf - or 2
1 teaspoon thyme
1 salt, pepper and tabasco to taste
1 stock:
1 shells and claws for peeled crawish; , not the heads
4 tablespoon butter
1/4 cup brandy - or cognac
1 cup white wine
1 water
1 carrot - cut into large pieces
1 rib celery - cut into large pieces
3 green onions - cut into large piece; s
3 sprig parsley - whole
2 clove garlic
1 bay leaf
1 pinch thyme
Number of Servings: 8
Make stock first. Ten pounds of boiled crawfish make one pound of
meat. Peel crawfish, reserving shells and claws. Rinse shells and let
drain. Melt butter in a large pot; add shells and fry until sizzling
and hot, turning them often. When shells are hot enough, heat a
small pot, pour in brandy and ignite. Remove shells from fire, pour
in brandy, tossing and turning until the flame dies down.
Add wine and water to cover shells. Add onion, celery, green onions,
parsley, garlic, thyme and bay leaf. Let it all simmer for an hour.
Strain carefully and reserve.
In another pot, melt butter, add flour and let cook on low fire until
medium brown. Add chopped vegetables and let cook on a low fire until
wilted, stirring often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.
Add stock -- just enough to make a soupy consistency ~- then add
Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four
of the cobs (for added flavor). Let simmer an hour. Taste for salt,
pepper and Tabasco. If using boiled crawfish, it is usually peppery
enough.
Remove the cobs and serve.
If the soup is too thick, add more stock or water. If it's too thin,
cook a little more flour and add to thicken it.
Serves 8.
NOTE: If you prefer to buy crawfish tails already picked, buy a
couple of pounds of boiled crawfish and pick them so as to have the
shells to make your stock. Shrimp may be substituted.
2 cup corn - cut from the cob, reserving; about 4 cobs
1 can corn - cream-style
1 cup onions - finely chopped
2 ribs celery - finely chopped
1 med. bell pepper - finely chopped
1 bunch green onions - finely chopped (use; about 2 or 3
1 of the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - minced (3 or 4 clove; s, depending on si
6 tablespoon butter
6 tablespoon flour
1 tablespoon worcestershire sauce
1 lb tomatoes - canned, drained (reserve; liquid)
1 bay leaf - or 2
1 teaspoon thyme
1 salt, pepper and tabasco to taste
1 stock:
1 shells and claws for peeled crawish; , not the heads
4 tablespoon butter
1/4 cup brandy - or cognac
1 cup white wine
1 water
1 carrot - cut into large pieces
1 rib celery - cut into large pieces
3 green onions - cut into large piece; s
3 sprig parsley - whole
2 clove garlic
1 bay leaf
1 pinch thyme
Number of Servings: 8
Make stock first. Ten pounds of boiled crawfish make one pound of
meat. Peel crawfish, reserving shells and claws. Rinse shells and let
drain. Melt butter in a large pot; add shells and fry until sizzling
and hot, turning them often. When shells are hot enough, heat a
small pot, pour in brandy and ignite. Remove shells from fire, pour
in brandy, tossing and turning until the flame dies down.
Add wine and water to cover shells. Add onion, celery, green onions,
parsley, garlic, thyme and bay leaf. Let it all simmer for an hour.
Strain carefully and reserve.
In another pot, melt butter, add flour and let cook on low fire until
medium brown. Add chopped vegetables and let cook on a low fire until
wilted, stirring often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.
Add stock -- just enough to make a soupy consistency ~- then add
Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four
of the cobs (for added flavor). Let simmer an hour. Taste for salt,
pepper and Tabasco. If using boiled crawfish, it is usually peppery
enough.
Remove the cobs and serve.
If the soup is too thick, add more stock or water. If it's too thin,
cook a little more flour and add to thicken it.
Serves 8.
NOTE: If you prefer to buy crawfish tails already picked, buy a
couple of pounds of boiled crawfish and pick them so as to have the
shells to make your stock. Shrimp may be substituted.
Crappie Timbales
1 cup fish, raw, put thru sieve
1 cayenne, dash
1 tablespoon almonds, chopped, blanched
1 cup heavy cream
1/2 teaspoon salt
2 egg whites, stiffly beaten
This is a good way to use small quantities of fresh or left-over
fish. Mix together the fish, almonds, seasoning and cream, then fold
in the egg whites and fill well-greased timbale molds. Bake in a
quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
with Hollandaise sauce. Generalized recipe made specific for Crappies
1 cayenne, dash
1 tablespoon almonds, chopped, blanched
1 cup heavy cream
1/2 teaspoon salt
2 egg whites, stiffly beaten
This is a good way to use small quantities of fresh or left-over
fish. Mix together the fish, almonds, seasoning and cream, then fold
in the egg whites and fill well-greased timbale molds. Bake in a
quick oven (375 degrees ?) for about 12 minutes. Unmold and serve
with Hollandaise sauce. Generalized recipe made specific for Crappies
Crab-Topped Shrimp
12 each large shrimp *
2 tablespoon sliced green onion
1 tablespoon butter or margarine
1 teaspoon lemon juice
1 dash bottled hotpepper sauce
5 1/2 oz canned crab meat **
2 tablespoon fine dry bread crumbs
1 lemon wedges
* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.
2 tablespoon sliced green onion
1 tablespoon butter or margarine
1 teaspoon lemon juice
1 dash bottled hotpepper sauce
5 1/2 oz canned crab meat **
2 tablespoon fine dry bread crumbs
1 lemon wedges
* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.
Crab-Stuffed Tomatoes
15 cherry tomatoes
1/4 lb crab meat, backfin
2 teaspoon yoghurt, plain lowfat
1 teaspoon parsley, chopped
1 teaspoon onion, finely diced
1/2 teaspoon worcestershire sauce
1/8 teaspoon seafood seasoning
1/8 teaspoon pepper, white
1 salt, pinch
1 parsley garnish
1 paprika garnish
Core tomatoes. Combine remaining ingredients and mix. Spoon into
tomatoes filling about 1/2 inch over tops. Sprinkle harnish. Serve
cold or hot (baked in preheated 375 degree oven for 10 minutes)
Filling can stuff anything.
1/4 lb crab meat, backfin
2 teaspoon yoghurt, plain lowfat
1 teaspoon parsley, chopped
1 teaspoon onion, finely diced
1/2 teaspoon worcestershire sauce
1/8 teaspoon seafood seasoning
1/8 teaspoon pepper, white
1 salt, pinch
1 parsley garnish
1 paprika garnish
Core tomatoes. Combine remaining ingredients and mix. Spoon into
tomatoes filling about 1/2 inch over tops. Sprinkle harnish. Serve
cold or hot (baked in preheated 375 degree oven for 10 minutes)
Filling can stuff anything.
Crab-Stuffed Crepes
----CREPES----
3 egg; beaten
1 1/2 cup milk
2 tablespoon butter or margarine,melted
1 cup flour
1/2 teaspoon salt
1 cup swiss cheese; grated
----CRAB FILLING----
1/2 cup butter or margarine
1/2 cup scallion; minced
2 lb crabmeat, lump
1 salt; to taste
1 white pepper; to taste
1 pinch garlic powder (opt)
1/2 cup dry vermouth
----SWISS CHEESE SAUCE----
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
1 salt; to taste
1 white pepper; to taste
1 1/2 cup swiss cheese; grated
Crepes: Place eggs, milk and butter in blender; add flour and blend
about 1 minute, until smooth. Refrigerate batter at least 2 hours and
as long as 12 hours before making crepes. To cook crepes, pour 3
tablespoons batter into greased, heated crepe pan or small skillet;
cook until done on one side (it is not necessary to cook crepes on
both sides). To assemble crepes, blend half the Crab Filling with the
Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab
mixture on each crepe and roll; place seam side down in two buttered
large rectangular glass baking dishes. Spoon remaining crab mixture
over crepes; sprinkle with grated cheese and dot with butter. Bake
uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.
This dish may be frozen or refrigerated before serving; if chilled,
remove from refrigerator 30 minutes before baking.
Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook a few minutes; add seasonings. Add
vermouth and boil rapidly until liquid is almost evaporated. Scrape
from skillet into bowl; reserve.
Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth
in same skillet that filling was cooked in; boil rapidly until
vermouth is reduced to 2 tablespoons. Remove from heat; stir in
cornstarch and milk mixture. Return skillet to low heat and add
cream slowly, along with salt and pepper; cook several minutes until
slightly thickened. Stir in cheese and cook until melted and
well-blended; correct seasoning.
NOTE: This recipe makes enough crepes to fill two baking dishes.
3 egg; beaten
1 1/2 cup milk
2 tablespoon butter or margarine,melted
1 cup flour
1/2 teaspoon salt
1 cup swiss cheese; grated
----CRAB FILLING----
1/2 cup butter or margarine
1/2 cup scallion; minced
2 lb crabmeat, lump
1 salt; to taste
1 white pepper; to taste
1 pinch garlic powder (opt)
1/2 cup dry vermouth
----SWISS CHEESE SAUCE----
2/3 cup dry vermouth
1/4 cup cornstarch
1/4 cup milk
4 cup heavy cream
1 salt; to taste
1 white pepper; to taste
1 1/2 cup swiss cheese; grated
Crepes: Place eggs, milk and butter in blender; add flour and blend
about 1 minute, until smooth. Refrigerate batter at least 2 hours and
as long as 12 hours before making crepes. To cook crepes, pour 3
tablespoons batter into greased, heated crepe pan or small skillet;
cook until done on one side (it is not necessary to cook crepes on
both sides). To assemble crepes, blend half the Crab Filling with the
Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab
mixture on each crepe and roll; place seam side down in two buttered
large rectangular glass baking dishes. Spoon remaining crab mixture
over crepes; sprinkle with grated cheese and dot with butter. Bake
uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.
This dish may be frozen or refrigerated before serving; if chilled,
remove from refrigerator 30 minutes before baking.
Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook a few minutes; add seasonings. Add
vermouth and boil rapidly until liquid is almost evaporated. Scrape
from skillet into bowl; reserve.
Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth
in same skillet that filling was cooked in; boil rapidly until
vermouth is reduced to 2 tablespoons. Remove from heat; stir in
cornstarch and milk mixture. Return skillet to low heat and add
cream slowly, along with salt and pepper; cook several minutes until
slightly thickened. Stir in cheese and cook until melted and
well-blended; correct seasoning.
NOTE: This recipe makes enough crepes to fill two baking dishes.
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