Crawfish Mousse Stuffed Zucchini Flowers

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2 teaspoons brandy

1/2 pound cream cheese, at room temperature

1/2 pound Louisiana crawfish tails

1/2 teaspoon chopped garlic

1 teaspoon minced onion

1 teaspoon finely chopped parsley

1/4 cup butter, room temperature

1/2 lemon, juiced


Freshly ground white pepper

Dash of Crystal Hot Sauce

10 to 12 zucchini flowers

1 cup flour

Emeril's Creole seasoning (Essence), recipe follows

1 egg

2 tablespoons milk

1 cup dried fine bread crumbs

2 cups Lemon Butter Sauce, warm, recipe follows

Oil for frying

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme


3 turns freshly ground black pepper

1 dash Worcestershire sauce

Recipe courtesy of Emeril Lagasse

1 cup dry white wine

1 dash hot pepper sauce

1/2 cup heavy cream

3 lemons, peeled and quartered

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

2 tablespoons minced garlic

1 tablespoon finely chopped fresh parsley

1 tablespoon minced shallots

1 teaspoon salt


  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. 

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.


  1. 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.