CRAWFISH STUFFING

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Crawfish Stuffing image

This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crawfish

Time 25m

Yield 2 cups

Number Of Ingredients 10

6 tablespoons cracker crumbs
milk
1/4 lb crawfish (about 24 crawfish) or 1/4 lb shrimp, cooked and peeled (about 24 crawfish)
1 1/2 tablespoons butter
1 onion, peeled and minced
1 tablespoon flour
1 tablespoon parsley
1 tablespoon fish stock or 1 tablespoon chicken stock
salt and pepper, to taste
1 egg, beaten

Steps:

  • Chop crawfish or shrimp.
  • Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
  • Simmer a few minutes; add crumbs and simmer two minutes.
  • Let cool slightly and add egg.

Nutrition Facts : Calories 364.5, Fat 12.7, SaturatedFat 6.5, Cholesterol 206.3, Sodium 177.2, Carbohydrate 43.3, Fiber 2, Sugar 2.7, Protein 18.2

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