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

INSTRUCTIONS

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
INSTRUCTIONS
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.

COOKING TIP: Once crawfish bisque heads are coated for frying they can be chilled for many hours.

COOKING TIP: For stuffed crawfish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving.