COMMENT:
In Cajun country, Louisiana's favorite "mud bugs" are
often found nestled between hamburger buns as an alternative to
ground meat.
INGREDIENTS:
- 2 lbs cleaned crawfish tails
- 2 cups onions, diced
- 2 cups celery, diced
- 1 cup bell pepper, diced
- 2 tbsps garlic, diced
- 3 eggs, beaten
- salt and pepper to taste
- 1 cup seasoned breadcrumbs
- 1/2 cup parsley, chopped
- 1/2 cup vegetable oil
- 2 cups unseasoned flour
METHOD:
Grind crawfish, onions, celery, bell pepper, and garlic in a homestyle
meat grinder or cuisinart. Once ground, add eggs and season to taste
using salt and pepper. Add breadcrumbs, 1/2 cup at a time, to absorb
any excess liquid. Add parsley. Mold all ingredients into hamburger-style
patties. In a 10-inchcast iron skillet add vegetable oil and heat
over medium-high heat. Dust each crawfish patty with flour and saute
in skillet until golden brown on both sides. Remove, drain well
and prepare as you would any hamburger.
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