LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Crawfish Stuffed Avocados
| Crawfish Stuffed Avocados | Print |
Recipe By: Alice Morrow
Crawfish Stuffed Avocados
Ingredients
- Peanut oil, for frying
- 1 c. milk
- 3 large eggs, beaten
- 3 c. flour
- 2 t. salt, divided
- 1 t. garlic powder, divided
- 1 t. red pepper, divided
- 4 ripe avocados
- 4-6 oz. Louisiana crawfish tails
- 1 c. shredded cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 2 T. olive oil
Instructions
- In large pot, pour oil to 4” depth. Heat to 350.
- In medium bowl, whisk milk and eggs.
- In another bowl, combine flour, 1 t. salt, ½ t. garlic powder and ½ t. red pepper.
- Cut avocados in half lengthwise and remove seeds. Using a spoon, carefully scoop out flesh from centers leaving ½” thick border. Set flesh aside.
- Run the spoon along the interior edges of peels to remove remaining flesh in one whole piece. Discard peels.
- Sprinkle the avocado halves with salt.
- In large bowl, combine crawfish, cheeses, olive oil, avocado flesh, ½” t. garlic powder and red pepper.
- Stuff each avocado half with crawfish mixture and press 2 halves together to form a whole avocado.
- Coat avocados in egg mixture and then dredge in flour mixture. Repeat at least 3 times.
- Fry avocados in hot oil for about 8-10 minutes until crust is browned. Serve immediately.
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