Fried Stuffed Crawfish Heads

How to make Fried Stuffed Crawfish Heads Recipe - Stuffed crawfish heads are crawfish shells filled with sautéed chopped crawfish meat, vegetables, and bread. Don’t try to eat the shells even good frying won’t make them edible.

For the Stuffing:
3 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/3 cup Green onions, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
3/4teaspoon Salt
1/4 teaspoon Black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Thyme (dried)
1/8 teaspoon Ground allspice
12 ounces Crawfish meat, chopped
1/2 cup Bread crumbs, fresh, white, crusts trimmed off

For the Crawfish:
2 Eggs
2 tablespoons Water
1 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Black pepper
24 Crawfish shells,cleaned
as needed Vegetable oil, for deep-frying

Method:
Melt butter over low heat. Add the vegetables and parsley. Sauté until soft and just beginning to brown.

Add the seasoning and blend. Add the chopped crawfish meat. Then add the soaked bread and toss to combine. Cook over very low heat, stirring constantly, for 8 to 10 minutes.

Remove from the heat. Set aside.

Combine the eggs and water; beat together.

Combine the flour and seasonings.

Fill crawfish shells with stuffing.

Dip the stuffed heads in beaten egg and dampen all over.

Roll in the seasoned flour to coat evenly. Let dry.

Heat oil to 375°F (190°C).

Fry stuffed heads until deep golden brown. Drain on paper towels.

Serve hot.