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Crawfish Mousse Stuffed Zucchini Flowers
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/2 Pound Cream cheese; at room temperature
/2 Pound Louisiana crawfish tails
/2 Teaspoon Chopped garlic
Teaspoon Minced onion
Teaspoon Finely chopped parsley
/4 Cup Butter; room temperature
Teaspoon Brandy
/2 Lemon; juiced
Salt
Freshly ground white pepper
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Dash Crystal Hot Sauce
0 Zucchini flowers; up to 12
Cup Flour
Creole seasoning
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Egg
Tablespoon Milk
Cup Dried fine bread crumbs
Cup Lemon Butter Sauce; warm
Oil for frying
In a food processor, add the cream cheese and puree until smooth. Add the
crawfish and process until the mixture is smooth, about 1 minute. Scrape
down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy
and lemon juice. Process until the mixture is smooth again, another minute.
Season with salt, white pepper and hot sauce. Spoon the mixture into the
pastry bag. Pipe the filling into the center of each flower, pressing the
flower firmly into the filling and sealing completely. Cover and refrigerate
for 1 hour. Place the flour in a shallow bowl and season with Creole
seasoning. Place the egg and milk in a shallow bowl. Season with Creole
seasoning and mix well. Place the bread crumbs in a shallow bowl and season
with Creole seasoning. Carefully dredge each zucchini flower in the flour.
Dip each flower in the egg wash, letting the excess drip off. Dredge the
flowers in the bread crumbs, coating completely. Fry the flowers in batches
until golden. Remove and drain on paper towels. Season with Creole
seasoning. To serve, spoon the sauce in the center of each plate. Place the
flowers in the center of the sauce. Garnish with parsley.
Yield: 8 servings
Crawfish Mousse Stuffed Zucchini Flowers
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