Soft Shell Crawfish (24)

Discover one of Louisiana’s most prized delicacies — Soft Shell Crawfish, a rare and flavorful treat straight from the bayou! These tender, fully edible crawfish are harvested at the perfect moment, when their shells are soft and succulent, making them ideal for frying and savoring whole.

Whether you're a seasoned seafood lover or exploring Cajun cuisine for the first time, soft shell crawfish offer a unique texture and rich flavor that’s sure to impress.

Cooking Instructions: Fried Soft Shell Crawfish

1. Prepare the Batter:

   • In a bowl, mix egg white and milk to create a light batter.
   • In a separate dish, combine flour, cornmeal, and Cajun spices to taste.
     (For a milder flavor, substitute Cajun spices with your favorite seafood seasoning.)

2. Coat the Crawfish:

   • Dip each soft shell crawfish into the egg white and milk mixture.
   • Roll in the seasoned flour and cornmeal blend until fully coated.

3. Fry to Perfection:

   • Heat oil to 375°F (190°C).
   • Carefully place the coated crawfish into the hot oil.
   • Deep fry for 2–3 minutes, or until golden brown and crispy.

4. Drain & Serve:

   • Remove from oil and drain on paper towels.
   • Serve hot with your favorite dipping sauce or alongside classic Southern sides.

Paul Prudhomme’s Signature Cajun Dipping Sauce

Elevate your seafood experience with this bold and zesty Cajun-style dipping sauce, inspired by the legendary Louisiana chef Paul Prudhomme. This rich, creamy sauce is the perfect complement to fried soft shell crawfish, whether drizzled on top or served on the side for dipping. With layers of tangy, spicy, and savory flavors, it’s a true taste of the bayou.

Ingredients:

• 1 egg yolk
• 3 green onions, finely chopped
• 1 tsp brown mustard
• ¼ tsp Tabasco sauce (or your favorite hot sauce)
• ¼ cup ketchup
• 2 tbsp dry sherry
• ¼ tsp white pepper
• ¼ tsp salt
• ½ cup vegetable oil

Instructions:

1. Blend the Base:
   Combine all ingredients except the oil in a food processor or blender. Process for 30 seconds until well mixed.

2. Emulsify the Sauce:
   With the blender running, slowly drizzle in the vegetable oil in a thin, steady stream. Continue blending until the sauce is smooth and creamy — about 1 minute.

3. Serve & Enjoy:
   Makes approximately 1 cup of sauce. Serve chilled or at room temperature as a dipping sauce or drizzle over freshly fried soft shell crawfish.

*Product is cleaned and frozen*