"Perfect Cornmeal Crusted Crawfish Tails with a Creamy Corn and Jalapeno Bake"

Ingredients

- 2 Cups of Yellow Cornmeal
- 1 Teaspoon of Salt
- 1 Cup of Vegetable Oil
- 2 Eggs
- 1 Can of Creamed Corn
- 1 Large Bell Pepper, chopped
- 4 Pieces of Pickled Jalapenos, minced
- 1 Pound of Crawfish Tails
- 1.5 Cup of Shredded Cheese (Cheddar or Monterey Jack works well)

Instructions

1. Preheat your oven to 375 degrees F. Heat the vegetable oil in a skillet over medium heat.
2. In a dish, combine the cornmeal and salt. In another dish, beat the eggs.
3. Dip each crawfish tail in the egg, then in the cornmeal mixture.
4. Fry the crawfish tails in the skillet until golden brown, about 2-3 minutes per side.
5. Remove the tails with a slotted spoon and set on a paper towel lined plate to drain.
6. In a mixing bowl, combine the creamed corn, chopped bell pepper, minced pickled jalapenos and 1 cup of the cheese. Stir well.
7. Transfer the mixture to an oven-proof dish. Top with the fried crawfish tails and remaining cheese.
8. Bake in the preheated oven for 20 minutes or until the cheese is bubbling and golden.
9. Remove from the oven and let sit for about 5 minutes before serving.

Preparation Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Cooking Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Total Time

ISO 8601 duration format: PT1H

Human-readable text: 1 hour

Type of dish

Dinner

Keywords

Crawfish, Cornmeal, Creamed corn, Jalapenos, Bake, Fry, Seafood, Dinner

Recipe Yield

This recipe yields 4 servings.

Calories

Approximately 850 calories per serving.