Real Vermont Cooking

INGREDIENTS 1 – 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk 25 more or less, crawfish heads 2 tablespoons of well beaten egg 3 tablespoons butter or margarine 1/3 cup water, mixed with crawfish fat 1 medium onion, chopped 3/4 cup cracker crumbs 1 stick celery, chopped 1 more tablespoon butter 1 clove garlic, mashed 2 tablespoon Parmesan cheese 1 teaspoon salt 1/2 teaspoon red pepper Directions: Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool. In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry. Coating for frying: 1/2 cup all-purpose flour 3 tablespoon milk 1 egg, mixed with . . 1/2 cup cracker meal or crumbs Directions: Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.