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Crawfish Carlton

Crawfish Carlton

Preparation Time:
Cook time:
Yield: 4 servings


1 quart Water
1 tsp Salt
1 Tbsp Sugar
Parsley Leaves
12 stalks fresh Dill
24 Crawfish Tails (2 lbs), frozen


1 cup Hollandaise Sauce
1 Tbsp Dill, finely chopped
1/3 cup dry White Wine


In skillet boil 1 quart water with 1 teaspoon salt, 1 table- spoon sugar, a handful of parsley leaves, and 12 stalks of fresh dill. Simmer for 10 minutes. Add frozen crawfish tails, bring to a boil and simmer for 5 minutes. Let the crawfish cool in the liquid. When cool enough to handle, remove crawfish tails.

Sauce Directions:

For sauce, in small saucepan add 1 cup hollandaise sauce. Stir in 1 tablespoon finely chopped dill and 1/2 teaspoon sugar. Whisk the sauce over low heat until warm, then whisk in gradually 1/3 cup dry white wine. Be careful not to let the sauce get too hot. Pour sauce over crawfish and serve with cooked white rice.

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