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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 tablespoons cracker crumbs |
milk |
1/4 lb crawfish (about 24 crawfish) or 1/4 lb shrimp, cooked and peeled (about 24 crawfish) |
1 1/2 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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