Crawfish mousse stuffed zucchini flowers
Crawfish mousse stuffed zucchini flowers recipe in the zucchini category
Recipe ingredients:
- 1/2 pound cream cheese, at room temperature
- 1/2 pound louisiana crawfish tails
- 1/2 teaspoon chopped garlic
- 1 teaspoon minced onion
- 1 teaspoon finely chopped parsley
- 1/4 cup butter, room temperature
- 2 teaspoons brandy
- 1/2 lemon, juiced
- Salt
- Freshly ground white pepper
- 1 dash crystal hot sauce
- 10 zucchini flowers, up to 12
- 1 cup flour
- Creole seasoning
- 1 egg
- 2 tablespoons milk
- 1 cup dried fine bread crumbs
- 2 cups lemon butter sauce, warm
- Oil for frying
Recipe method:
- In a food processor, add the cream cheese and puree until smooth.
- Add the crawfish and process until the mixture is smooth, about 1 minute.
- Scrape down the sides of the bowl.
- Add the garlic, onion, parsley, butter, brandy and lemon juice.
- Process until the mixture is smooth again, another minute.
- Season with salt, white pepper and hot sauce.
- Spoon the mixture into the pastry bag.
- Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely.
- Cover and refrigerate for 1 hour.
- Place the flour in a shallow bowl and season with Creole seasoning.
- Place the egg and milk in a shallow bowl.
- Season with Creole seasoning and mix well.
- Place the bread crumbs in a shallow bowl and season with Creole seasoning.
- Carefully dredge each zucchini flower in the flour.
- Dip each flower in the egg wash, letting the excess drip off.
- Dredge the flowers in the bread crumbs, coating completely.
- Fry the flowers in batches until golden.
- Remove and drain on paper towels.
- Season with Creole seasoning.
- To serve, spoon the sauce in the center of each plate.
- Place the flowers in the center of the sauce.
- Garnish with parsley.
Tags: crawfish, mousse, stuffed, flowers, recipe, zucchini, recipes, cooking