STUFFED CRAWFISH HEADS

      Title: STUFFED CRAWFISH HEADS
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
       1    Crawfish Bisque One recipe
       2    Egg whites
  
   Grind the reserved cooked tail meats. Chop an onion very fine and
   brown in a Tbsp of butter. Squeeze thoroughly a cup of bread wet with
   water. When well squeezed, make a paste with a little milk, season
   and mix with well seasoned crawfish meat. Chop another onion, put in
   butter and add crawfish mixture. Let fry for 10 minutes, adding
   finely chopped sprig of thyme, parsley, bay leaf and mix. Remove from
   fire. Stuff head shells with mixture. Dip and roll in egg white, then
   brown in butter, turning all sides. Add to soup mixture. THIS
   PREPARATION METHOD VARIES FROM BOOK. Source:  FISHES AND FISHING IN
   LOUISIANA published 1933 Stuffed Head recipe by Mrs Zoe Zeringue,
   Waggaman LA 1974 Recipe date: 04/18/74
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