Crawfish Parmesean

rhines81 · February 13, 2016

I thought this site had a separate recipe thread but I did not see it... I won the local 'Mardi Gras' appetizer contest last week with an adapted Italian fried rice ball recipe that I would like to share. I'll simplify it here and leave out the fine details.

First I found a local source of cooked Louisiana crawfish (about 6 pounds in total with head and shell which yielded a little more than 1 - 1-1/2 pound of meat (with fat)). I picked all of those which took about 90 minutes. After shelling, chop the tail meat with fat in a food processor.

With the shells make yourself a yummy crawfish stock soup as follows:
I used 1/2 yellow onion, 2 carrots, 2 celery stalks and the discarded heads and shells from about 2 pounds of the cooked crawfish and added water to make about 5 quarts of stock. Boiled for 90 minutes and strained. You only need about 4-5 cups for the recipe. Set aside for later.

In a large skillet, sautee the Trinity (1 small onion, 1 large bell pepper and a stalk of celery - all finely chopped) with 2 TBSP of unsalted butter. Throw in 1-1/2 cups of short-grained rice (I used Arborio) and a 1/2 cup of dry white wine. Sautee and stir until it is mostly evaporated and then start adding in the crawfish stock 1/2 cup at a time and repeat the evaporation 1/2 cup of stock at a time until the rice is fully cooked (total about 20-30 minutes depending on temperature and type of rice). It may take up to 5 cups of the crawfish stock before the rice fully absorbs and is cooked. The rice should be tender yet firm at the end of cooking and the mixture creamy.

Once the rice is done, stir in another 4 TBSP of unsalted butter, 1/2 cup of grated Parmesan cheese and 1-1/2 TSP of Old Bay. Let mixture cool.
Once the Risotto mixture is cooled, add the crawfish meat, 1 cup of Panko bread crumbs, another cup of grated Parmesan cheese and 4 beaten eggs. Mix well.

Using approximately a heaping tablespoon of mixture, roll into balls (this recipe will yield about 70 1 to 1-1/2" balls). Dredge the balls into more Panko bread crumbs and fry in oil until golden brown. You will probably use an additional 2-3 cups of Panko during this process.
ENJOY!

whistech · February 13, 2016

That sure sounds delicious!

**carolyn137** · February 13, 2016

Yes, there is a recipe Forum here. Just go down the page to Harvest time and you'll find it.

link if you need it

http://tomatoville.com/forumdisplay.php?f=62

Carolyn

pauldavid · February 14, 2016

Thanks for the recipe! One of my favorite dishes that I have never tried to cook.

Worth1 · February 14, 2016

It does sound good I have always felt the best wat to eat crawfish is to let someone else peel them.

Here is a little something that may be the reason you cant fint the recipe section.
This happened to me on my phone some time ago.

If you look to the far right of each forum in the blue line that runs across you will see a little bottom with chevrons on it.

Thes blue lines contain the sections of the forum.
Starting from.
Welcome.
We're here for the tomatoes.
What else do you grow.
Harvest time.
And so on.
If you inadvertently click on one of these tiny buttons it will collapse the entire section and you wont see it.

As in harvest time if you click on it all you will see is the header but no sub forums.

Maybe this is what happened.

Worth

February 13, 2016	#1
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	Crawfish Parmesean I thought this site had a separate recipe thread but I did not see it... I won the local 'Mardi Gras' appetizer contest last week with an adapted Italian fried rice ball recipe that I would like to share. I'll simplify it here and leave out the fine details. First I found a local source of cooked Louisiana crawfish (about 6 pounds in total with head and shell which yielded a little more than 1 - 1-1/2 pound of meat (with fat)). I picked all of those which took about 90 minutes. After shelling, chop the tail meat with fat in a food processor. With the shells make yourself a yummy crawfish stock soup as follows: I used 1/2 yellow onion, 2 carrots, 2 celery stalks and the discarded heads and shells from about 2 pounds of the cooked crawfish and added water to make about 5 quarts of stock. Boiled for 90 minutes and strained. You only need about 4-5 cups for the recipe. Set aside for later. In a large skillet, sautee the Trinity (1 small onion, 1 large bell pepper and a stalk of celery - all finely chopped) with 2 TBSP of unsalted butter. Throw in 1-1/2 cups of short-grained rice (I used Arborio) and a 1/2 cup of dry white wine. Sautee and stir until it is mostly evaporated and then start adding in the crawfish stock 1/2 cup at a time and repeat the evaporation 1/2 cup of stock at a time until the rice is fully cooked (total about 20-30 minutes depending on temperature and type of rice). It may take up to 5 cups of the crawfish stock before the rice fully absorbs and is cooked. The rice should be tender yet firm at the end of cooking and the mixture creamy. Once the rice is done, stir in another 4 TBSP of unsalted butter, 1/2 cup of grated Parmesan cheese and 1-1/2 TSP of Old Bay. Let mixture cool. Once the Risotto mixture is cooled, add the crawfish meat, 1 cup of Panko bread crumbs, another cup of grated Parmesan cheese and 4 beaten eggs. Mix well. Using approximately a heaping tablespoon of mixture, roll into balls (this recipe will yield about 70 1 to 1-1/2" balls). Dredge the balls into more Panko bread crumbs and fry in oil until golden brown. You will probably use an additional 2-3 cups of Panko during this process. ENJOY! Last edited by rhines81; February 13, 2016 at 10:37 PM.

February 13, 2016	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Yes, there is a recipe Forum here. Just go down the page to Harvest time and you'll find it. link if you need it http://tomatoville.com/forumdisplay.php?f=62 Carolyn __________________ Carolyn

February 13, 2016	#2
whistech Tomatovillian™ Join Date: Aug 2012 Location: Between The Woodlands and Spring, Texas Posts: 553	That sure sounds delicious!

February 14, 2016	#4
pauldavid Tomatovillian™ Join Date: Mar 2015 Location: NE Louisiana, Zone 8A Posts: 1,179	Thanks for the recipe! One of my favorite dishes that I have never tried to cook.

February 14, 2016	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It does sound good I have always felt the best wat to eat crawfish is to let someone else peel them. Here is a little something that may be the reason you cant fint the recipe section. This happened to me on my phone some time ago. If you look to the far right of each forum in the blue line that runs across you will see a little bottom with chevrons on it. Thes blue lines contain the sections of the forum. Starting from. Welcome. We're here for the tomatoes. What else do you grow. Harvest time. And so on. If you inadvertently click on one of these tiny buttons it will collapse the entire section and you wont see it. As in harvest time if you click on it all you will see is the header but no sub forums. Maybe this is what happened. Worth