Crayfish Soup (10)

Ingredients
8 c Chicken stock
2 tsp Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 tb Garlic, diced
1 tb Lea & Perrins
1 c Parsley, chopped
1 c White wine, dry
2 lb Crayfish tails, chopped

Instructions: Put ingredients, except crayfish, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add crayfish and simmer for 30 minutes more.

Crayfish Fritters (6)
Ingredients
1/2 c chopped onion
1 minced clove of garlic
2 tb vegetable oil
8 oz chopped stewed tomatoes
4 oz green chile pepper
3/4 tsp salt
1 dash pepper
3 large eggs, separated
2 tb Flour
4 oz chopped crayfish
frying oil (about 8 oz)

Instructions

Green Chile Peppers should be rinsed, seeded, and chopped. In a saucepan, cook onion and garlic in the vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm. Meanwhile, beat the egg whites until stiff peaks form and set aside. Beat the egg yolks and remaining 1/4 tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the crayfish. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the crayfish mixture into the hot oil using 2 Tbls for small fritters or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce.