Crawfish-Lobster Pudding
Crawfish Pudding! If you aren’t familiar with seafood puddings you may look at this recipe title and quickly move on. But you really should give this a try.
This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Elsie Curry.
Ingredients:
- 4 crawfish tails
- 5 small pieces salt pork
- few drops olive oil
- 1 small onion, chopped
- 3 garlic plugs
- 1/2 small jar pimiento or 1/3 green pepper, chopped
- 1/2 can tomatoes or 1 (8 oz.) can tomato sauce
- 1 small can cream style corn
- black pepper
- salt to taste
- 1/2 small pkg. saltines
Preparation:
Soak crackers in a little water, then drain. With saltines, use less salt.
Boil crawfish tails 10 minutes: cool. Cut in small bieces and set aside.
Fry salt pork and olive oil. Add onion, garlic, pimiento, tomato and corn: simmer about 5 minutes.
Add mixture to drained crackers and crawfish tails. mix well and put in baking pan or dish.
Bake at 350 degrees until brown.
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Tags: ILA, Lobster Recipe
