Stuffed Crawfish Bisque Heads

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Stuffed Crawfish Bisque Heads is a traditional Cajun recipe which uses the upper part of a few of the largest crawfish in the pot, after it has been cleaned out, for stuffing. I don't know who thought of this, but he or she did the world a flavor. Check it out.

Ingredients

15 lbs. live crawfish
2 cups onions, finely chopped
1/2 cup celery
4 eggs
1/2 lb.butter
1/2 cup green onions, finely chopped
1 cup Italian bread crumbs
salt and pepper to taste

Instructions

scald crawfish, (see instructions on Crawfish Bisque I)
peel, clean and de-vein crawfish tails
clean and save 2 dozen shells (thorax) of the largest crawfish and set aside.
combine butter, onions and celery while stirring constantly
cook in uncovered pot over medium heat until onions are wilted
remove from heat
add bread crumbs, beaten eggs, seasoning, chopped crawfish tails, green onions and parsley
mix well
stuff cleaned crawfish head shells
bake in oven for 20 minutes at 350 F.