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Crawfish Imperial
1
1
1
1
Tablespoon Vegetable oil
/2 Cup Chopped onions
/4 Cup Chopped green bell peppers
/4 Cup Chopped celery
Salt
Cayenne
1
1
2
1
1
2
1
1
Pound Peeled crawfish tails
Tablespoon Chopped garlic
Tablespoon Finely chopped fresh parsley leaves
/4 Cup Chopped green onions; green part only
Cup Mayonnaise
Tablespoon Creole or whole grain mustard
Dash Tabasco sauce
/4 Cup Dried fine bread crumbs
Essence
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F. In a large skillet, over medium heat, add
the oil. Add the onions, peppers, and celery. Season with salt and cayenne.
Saute for about 5 minute, or until wilted. Add the crawfish tails and cook
for about 5 minutes. Remove from the heat and cool completely. In a mixing
bowl, combine the crawfish mixture with the garlic, parsley, green onions,
¾ cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into
4
individual gratin dishes. Mix together the bread crumbs and remaining
mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish
mixture with the bread crumb mixture. Bake for about 20 minutes, or until
bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes
before serving.
Yields: 4 appetizer servings
Crawfish Imperial
174
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