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SEAFOOD PRODUCER WHOLESALE/RETAIL DISTRIBUTOR
HACCP Certified
Specializing in and
Louisiana Seafood and Food Products
Give Us a Chance to Match or Beat Anyone's
Crawfish
and Louisiana Seafood and Food Products Prices!!!
#1 Shipper of Live Crawfish in the U.S. and the Only Year Round Shipper of Live Crawfish in the U.S.
Louisiana produces 90% of the World's Crawfish
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Crawfish Crepes
| Crepes: |
| 1 c. cold water |
4 T. melted unsalted butter |
| 1 c. cold milk |
2 c. all purpose flour |
| 4 eggs |
1/4 c. vegetable oil |
| 1/2 t. salt | |
| Filling: |
| 1 1/2 lbs. crawfish tailmeat,
chilled | 1/2 t. ground
ginger |
| 1/4 c. diced red bell pepper |
1 1/2 t. curry powder |
| 8 oz. cream cheese |
1/4 c. sliced green onions |
| 1 T. fresh lemon juice |
Green onion tops, whole |
| Sauce: |
| 1 c. mayonnaise |
1 t. curry powder |
| 1 can evaporated milk |
Salt & pepper to taste |
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For crepes: Place all ingredients except flour and oil in a
bowl and beat well. Sift flour in slowly while continuing to beat. When
smooth, transfer to a clean container. Refrigerate for 2 hours. Heat crepe pan
or skillet over medium-high heat until hot. Dip cloth in oil and rub over pan
surface. Immediately add 1 oz. batter to pan. Tilt pan so batter covers
bottom. Cook 1 minute or less - do not turn. Place crepes on wax paper to
cool. Repeat until batter is finished. Stack crepes between layers of wax
paper and refrigerate until needed. For filling: Chop crawfish. Mix with all
other ingredients except onion tops. Put 2 oz. crawfish mixture in center of
each crepe. Roll up and tie with green onion top. Mix mayonnaise with enough
milk to achieve a sauce consistency. Season and serve over crepes. Serves 8. |
A page of recipes is provided with
your crawfish order.
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