Stuffed Crayfish Heads

Oxmoor House
4 dozen


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1/2 cup butter or margarine
1 cup finely chopped onion
1/2 cup finely chopped celery
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon red pepper
2 cups reserved crayfish meat
2 cups soft breadcrumbs
48 empty crayfish head shells
1/2 cup all-purpose flour
Vegetable oil


Melt butter in a large skillet. Add onion, celery, and garlic. Cover and cook 5 minutes or until tender. Stir in parsley, salt, pepper, and crayfish meat. Add breadcrumbs, mixing well. Stuff mixture into empty heads.

Roll heads in flour. Place in a single layer in fryer basket. Fry in deep hot oil (350°) for 3 minutes or until lightly brown; drain. Keep warm until ready to serve.

Created date

February 2010