Culinary Insitute of New Orleans

Stuffed Crawfish Heads
6 Small Lobster Heads
1 lb. Crawfish Tails (chopped)
1/2 Onion (diced)
1/4 Green Bell Pepper (diced)
Salt to taste
Cayenne Pepper to taste
Black Pepper to taste
1/2 lb. Butter
4 oz. Green Onions (diced)
1 cup Water
1 gal. Fresh Bread Crumbs

In a 1-gallon stock pot, melt butter. Add onions, bell peppers, caramelize and add salt, cayenne pepper and black pepper to taste. Once caramelized, add chopped crawfish tails. Cook for 1/2 hour adding water a little at a time. In a mixing bowl, mix crawfish tails, green onions and bread crumbs. Stuff lobster heads. Roll heads in flour and drop in deep fryer for about 3 minutes.

Crawfish heads may be substituted for the lobster heads. Figure 10 heads per person