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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Make Crawfish Filling
In a large bowl, mix together crawfish tails, cream cheese, shredded cheddar, green onions, and minced garlic. Add optional jalapeño. Season with Cajun seasoning, smoked paprika for filling, salt, and black pepper. Stir until evenly combined and creamy.
- 2
Form the sticks
Using a 1–2 tablespoon scoop, portion the filling and roll into 3–4 inch sticks. Place on a parchment-lined tray.
- 3
Set up dredging station
Place flour in a shallow dish, beat eggs in another dish, and spread breadcrumbs in a third dish. Keep ready for coating.
- 4
Coat sticks
Roll each filling stick in flour, dip in beaten eggs, then coat with breadcrumbs. Return coated sticks to the tray.
- 5
Chill for tight coating
Refrigerate the coated sticks for 15–20 minutes to help them hold shape during frying.
- 6
Prepare Romesco sauce
In a blender, combine roasted red peppers, almonds, minced garlic (for romesco), smoked paprika, and salt. Pulse until coarse. With the blender running, slowly stream in olive oil until the mixture emulsifies. Stir in sherry vinegar and adjust seasoning.
- 7
Heat oil
Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C).
- 8
Fry the sticks
Working in batches, fry the sticks until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 9
Serve
Transfer crawfish cheese sticks to a platter and serve hot with romesco sauce on the side for dipping.