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“This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons cracker crumbs
  • milk
  • 14 lb crawfish (about 24 crawfish) or 14 lb shrimp, cooked and peeled (about 24 crawfish)
  • 1 12 tablespoons butter
  • 1 onion, peeled and minced
  • 1 tablespoon flour
  • 1 tablespoon parsley
  • 1 tablespoon fish stock or 1 tablespoon chicken stock
  • salt and pepper, to taste
  • 1 egg, beaten

Directions

  1. Chop crawfish or shrimp.
  2. Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
  3. Simmer a few minutes; add crumbs and simmer two minutes.
  4. Let cool slightly and add egg.

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