Crawfish Stuffing with Sheared Eggs


  • 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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