Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    crawfish -- soft-shell, fresh
   2      tablespoons   butter or margarine
                        buttermilk
                        flour
                        oil for frying
                        hollandaise sauce
                        ***crawfish stuffing***
     1/4  cup           butter or margarine
   1      tablespoon    flour
     1/2  cup           onion -- minced
   1      tablespoon    garlic -- minced
     1/2  cup           parsley -- chopped
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      cayenne pepper
   1                    egg -- beaten
   4      cups          white bread -- chopped
   4      cups          breadcrumbs
   2      pounds        crawfish tails -- chopped
                        ***hollandaise sauce***
  10                    egg yolks
     1/4  cup           lemon juice
     1/4  cup           water
     1/4  cup           cream sherry
     1/4  cup           tarragon vinegar
     1/2  teaspoon      Tabasco sauce -- (or to taste)
   1      pound         butter -- melted

Preparation:

1. Remove top shell from each crawfish and the two calcium deposits (hard, stone-like substances above eyes); discard. 2. Replace shell with Crawfish Stuffing (stuffing can be applied easily with pastry bag). 3. Dip crawfish first in buttermilk, then flour; fry to a golden brown. 4. Cover with Hollandaise sauce and serve. *** CRAWFISH STUFFING *** 1. Melt butter in large saucepan; add flour and stir over heat until light brown. 2. Add onion and garlic; sauté. 3. Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed. *** HOLLANDAISE SAUCE *** 1. Combine all ingredients except butter in top of double boiler. 2. Heat water in bottom of double boiler to boiling point. 3. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). 4. Remove from heat and continue to whisk while slowly adding butter.