This may be the finest Louisiana delicacy there is! Fried Softshell Crawfish First, dip the soft shell crayfish in a mixture of egg white and milk. Then, roll in a mixture of flour, cornmeal, and Cajun spices. Add enough Cajun spices to reach the level of spiciness you like. Seafood seasoning can be substituted for Cajun spices if you prefer less bite to your food. Deep fry for 2 to 3 minutes in hot oil. Drain and serve. A sauce that can be used to drizzle over fried soft shell crayfish or that can be served on the side as a dipping sauce can be prepared as follows: 1 egg yolk 3 green onions, finely chopped 1 teaspoon brown mustard ¼ teaspoon Tabasco sauce (hot sauce) ¼ cup ketchup 2 tablespoons dry sherry ¼ teaspoon white pepper ¼ teaspoon salt ½ cup vegetable oil Place all of the above ingredients except the oil in a food processor or blender. Process for about 30 seconds. With the blender running, add the oil in a thin steady stream. Continue processing until smooth, about 1 minute. Makes about one cup. Recipe from Paul Prudhomme.
*product is cleaned and frozen*