Stuffed Crawfish Heads

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Stuffed Crawfish Heads

Stuffed Crawfish Heads


  • Flour and oil
  • 75-100 cleaned crawfish heads
  • Salt and pepper to taste
  • 3 slices stale bread crumbled
  • 2 eggs slightly beaten
  • 2 Tablespoons chopped parsley
  • 1/3 cup chopped green onions
  • Crawfish fat to taste
  • 3 Tablespoons roux reserved from Bisque
  • 3 pounds crawfish tails cooked, finely chopped


  • While the Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent. Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally. Add parsley, eggs, bread crumbs; mix thoroughly. Cool and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque.

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