Crawfish Stuffing with Sheared Eggs
Ingredients
| 1 lb of Crawfish tails | ||
| 1 onion, chopped | ||
| 1 red bell pepper, chopped | ||
| 1/4 cup fresh parsley | ||
| 2 cloves garlic, minced | ||
| 6 eggs | ||
| 1/2 cup Parmesan cheese | ||
| 1 cup dry bread crumbs | ||
| 1/2 cup clarified butter | ||
| Hollandaise sauce | ||
| kosher salt and fresh cracked black pepper | ||
| juice from 1 lemon |
- To a saute pan add the clarified butter, onions, garlic and bell pepper. Saute for 10 minutes stirring frequently.
- Add Crawfish tails and mix well.
- Turn off heat and add the bread crumbs and fresh parsley.
- Squeeze some fresh lemon juice over each ramekin
- Add mixture to four ramekins and top each with some Parmesan cheese.
- Crack two eggs onto each ramekin and bake in a 400 degree oven until done. About 10 minutes.
- Cover each ramekin with Hollandaise sauce.
- Garnish with fresh parsley and serve.
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