Recipes

Fried Softshell Crawfish w/Rotel Tomato Cream Sauce

• 3 pints heavy whipping cream
• 3 tablespoons fresh basil, chopped
• 3 tablespoons minced garlic
• 1 tablespoon all-purpose seasoning
• 4 tablespoons Rotel tomatoes, chopped
• 2 teaspoons Tabasco
• 20 softshell crawfish
• 2 eggs
• 1/2 cup milk
• 1/2 cup buttermilk
• 3 cups all-purpose seasoning, divided
• 3 cups corn flour
• Oil for frying
• 6 tablespoons chopped green onions
• 3 tablespoons minced parsley

Combine first six ingredients. Reduce till creamy; keep warm. Clean crawfish, and remove the eyes and calcium deposits; set aside. Whip eggs, milk, and buttermilk together. Mix regular flour and 1 tablespoon seasoning. Dredge crawfish in seasoned flour. Dip in milk mixture, and then dredge in corn flour seasoned with remaining 1 tablespoon seasoning. Heat oil to 350 degrees. Drop battered crawfish in hot oil, and fry until golden brown. Add green onions and parsley to the cream sauce. Serve crawfish on a bed of sauce.