Ingredients Jump to Instructions ↓

  1. 1/2 pound cream cheese , at room temperature

  2. 1/2 pound Louisiana crawfish tails

  3. 1/2 teaspoon chopped garlic

  4. 1 teaspoon minced onion

  5. 1 teaspoon finely chopped parsley

  6. 1/4 cup butter, room temperature

  7. 2 teaspoons brandy

  8. 1/2 lemon, juiced Salt Freshly ground white pepper Dash of Crystal Hot Sauce

  9. 10 to 12 zucchini flowers

  10. 1 cup flour Emeril's Creole seasoning (Essence), recipe follows

  11. 1 egg

  12. 2 tablespoons milk

  13. 1 cup dried fine bread crumbs

  14. 2 cups Lemon Butter Sauce, warm, recipe follows Oil for frying

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme LEMON BUTTER SAUCE Recipe courtesy of Emeril Lagasse

  23. 1 cup dry white wine

  24. 3 lemons, peeled and quartered

  25. 2 tablespoons minced garlic

  26. 1 tablespoon minced shallots

  27. 1 teaspoon salt

  28. 3 turns freshly ground black pepper

  29. 1 dash Worcestershire sauce

  30. 1 dash hot pepper sauce

  31. 1/2 cup heavy cream

  32. 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

  33. 1 tablespoon finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a food processor , add the cream cheese and puree until smooth. Add the crawfish and process until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy and lemon juice. Process until the mixture is smooth again, another minute. Season with salt, white pepper and hot sauce. Spoon the mixture into the pastry bag . Pipe the filling into the center of each flower, pressing the flower firmly into the filling and sealing completely. Cover and refrigerate for 1 hour. Place the flour in a shallow bowl and season with Creole seasoning. Place the egg and milk in a shallow bowl. Season with Creole seasoning and mix well. Place the bread crumbs in a shallow bowl and season with Creole seasoning. Carefully dredge each zucchini flower in the flour. Dip each flower in the egg wash , letting the excess drip off. Dredge the flowers in the bread crumbs, coating completely. Fry the flowers in batches until golden. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon the sauce in the center of each plate. Place the flowers in the center of the sauce. Garnish with parsley. Yield: 8 servings Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.


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