Stuffed Crawfish Heads


50 Louisiana crawfish heads, cleaned
2 lbs Louisiana crawfish tails, finely chopped, liquid reserved
1 c onion, chopped
1 c celery, chopped
1 garlic clove, minced
¼ c oil
2 eggs, beaten
1 c bread crumbs
¼ c green onion
3 Tbsp parsley, chopped
Salt, pepper, & cayenne, to taste

Saute onion, celery, garlic in oil until tender.
Add seasonings, crawfish liquid. Cook for 2-3 minutes.
Add chopped crawfish tails and breadcrumbs, and mix thoroughly. Cook on low heat until flavors blend together. If the mixture becomes too dry, add some stock.
Remove from heat and let cool slightly. Slowly add beaten eggs, green onion, and parsley, mixing until fully absorbed.
Preheat the oven to 325 degrees.
Stuff each crawfish head, filling completely. Bake until the stuffing is slightly browned.
Serve stuffed crawfish as an appetizer or topping for seafood bisque.

156 calories. 4g fat (1g saturated fat, 37mg cholesterol.) 330mg sodium. 11g carbohydrates, 1g fiber, 2g sugar.) 19g protein. 37mg calcium. 1mg iron, 0mcg vitamin D, 108mg potassium.

Lower fat: Recipe is considered lower in fat as is.
Lower carbohydrate: Substitute pork rind dust for bread crumbs. 145 calories. 6g fat (1g saturated fat, 43mg cholesterol.) 355mg sodium. 3g carbohydrates (1g fiber, 1g sugar.) 21g protein.
Lower sodium: Recipe is lower in sodium. Consider using a salt-free seasoning if watching sodium.
Dairy-free: Recipe is considered dairy-free as is.
Gluten-free: The lower carbohydrates option above is gluten-free. You can also use gluten-free bread crumbs. 153 calories. 4g fat (1g saturated fat, 37mg cholesterol.) 295mg sodium. 12g carbohydrates (1g fiber, 1 g sugar.) 18g protein.

October 20, 2022

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