Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Crawfish tails -- chop |
\N \N | Coarse |
4 \N | Hard-cooked eggs -- chop |
\N \N | Coarse |
½ cup | Celery -- chop fine |
½ cup | Bell pepper -- chopped |
1 cup | Toasted bread crumbs |
½ \N | Stick butter -- melted |
1 cup | Yellow squash; boil -- |
\N \N | Drain |
¼ cup | Half-and-half |
4 tablespoons | Shallots -- chop fine |
1 tablespoon | Garlic -- chop fine |
1 teaspoon | Salt |
½ teaspoon | White pepper |
¼ teaspoon | Red pepper |
1 cup | Cracker crumbs -- crumble |
\N \N | Coarsely |
¼ cup | Parsley -- chop fine |
Combine everything in a large bowl, except cracker crumbs and parsley. Mix well. Butter insides of a 1-½-qt casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley. Bake the dish for about 20-25 minutes in a 400~ oven. Serve hot. Source: The Frank Davis Seafood Notebook (wrv)
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