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This recipe was developed by Chef Amy Sins and Chef Natasha Clement for the Louisiana Seafood Board.
Louisiana Seafood Board- Seafood Stuffed Artichoke with Fried Crawfish Tails
1lb crabmeat – jumbo lump, cleaned and carefully
-picked
¼ cup mayo
1 tbs mustard – (Dijon or Creole)
1/8 cup chopped chives
½ tsp garlic powder
½ tsp black pepper
Salt to taste
Juice of 1 lemon
1/2 cup parmesan cheese – finely grated
1/2 cup breadcrumbs – Italian seasoned
fresh herbs to taste – basil, thyme, oregano and
-parsley
olive oil
1 lb crawfish tails
1 cup flour – all purpose
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
2 eggs
red pepper to taste
vegetable oil for frying
brown butter for drizzling
roasted garlic for garnishing
lemon peels & lemon juice for garnishing
1 loaf French bread – cut in half
1 stick butter – sliced-room temp
1 –2 heads garlic – reserved from the boil
½ onion – reserved from the boil
1 cup parmesan cheese – grated
½ cup mozzarella cheese – shredded
1 cup crawfish tails – peeled
green onion or herbs, to garnish
olive oil – as needed
salt
pepper to taste
Artichoke-
Clean the artichokes and cut the tops down by about two inches. Carefuly trim each leaf to remove the pointed ends. Cut the stem so the artichoke sits flat. In a pressure cooker add 1 cup of water and insert the steaming rack. Place the artichokes on the rack, careful to not submerge them in the water. Cook on high pressure for 9 minutes then wait about two minutes and quick release the pressure. Once cooled, carefully remove the choke from the center leaving the heart intact.
In a bowl combine mayo, mustard, spices, lemon juice and chives. Carefully fold in the crabmeat. Once combined fold in the parmesan and breadcrumbs a little at a time adding olive oil if the mixture gets too dry.
Preheat your oven to 350*
Starting with the center, begin to fill the artichoke. Work until each leaf is coated and the artichoke opens up into a beautiful stuffed flower. Top with parmesan cheese and lemon. Bake for 15-20 minutes or until toasty and warm throughout.
Fried Crawfish Tails-
In a bowl whisk together eggs and cayenne. Allow the crawfish to sit in the mixture, refrigerated for 20 minutes up to 4hours.
In a heavy bottom pot heat 4-6 cups of vegetable oil to 350*
In another bowl combine flour, salt, pepper, thyme, garlic powder and onion powder.
While gently shaking off excess egg, remove the crawfish by the handful and toss in seasoned flower. Gently drop the crawfish tails into the hot oil and fry until light brown and crispy, about 2-3 minutes.
Place fried crawfish on a wired rack to drain and sprinkle with salt.
To Plate-
Serve the artichokes topped with crawfish tails, browned or melted butter, roasted or cooked garlic, and lemon juice
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New Orleans by Mouth, a weekly look at dining and restaurants around New Orleans from food news to chef interviews with Langlois chef/owner Amy Sins. Launched in December 2014, New Orleans by Mouth is a spin-off of WRBHs previous food series, The Chef Show.
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