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+--- Thread: SOFT SHELL CRAYFISH (/showthread.php?tid=100837)
SOFT SHELL CRAYFISH - tubeN2 - 02-04-2004
Thaw soft shell crayfish if frozen. Remove the two calcium
deposits (gastroliths), about half the size of a pencil eraser,
by cutting through the head just behind the eyes and
pressing down on the carapace. The "Cajun pearls," as
they are called, will pop right out.
First, dip the soft shell crayfish in a mixture of egg white
and milk. Then, roll in a mixture of flour, cornmeal, and
cajun spices. Add enough cajun spices to reach the level
of spiciness you like. Seafood seasoning can be
substituted for cajun spices if you prefer less bite to your
food. Deep fry for 2 to 3 minutes in hot oil. Drain and
serve.
A sauce that can be used to drizzle over fried soft shell
crayfish or that can be served on the side as a dipping
sauce can be prepared as follows:
1 egg yolk
3 finely chopped green onions
1 teaspoon brown mustard
1/4 teaspoon Tabasco sauce
1/2 cup vegetable oil
1/4 cup ketchup
2 tablespoon dry sherry
1/4 teaspoon white pepper
1/4 teaspoon salt
Place all of the above ingredients except the oil in a food
processor or blender. Process for about 30 seconds.
With the blender running, add the oil in a thin steady
stream. Continue procesing until smooth, about 1 minute.
Makes about one cup.
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