Crawfish fritters with red pepper jelly from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 115) by Tenney Flynn

  • jalapeño chiles
  • Chef Paul Prudhomme's Shrimp Magic
  • Show all ingredients...

  • EYB Comments

    Can substitute blue crabmeat for cooked crawfish tail meat, poblano peppers for jalapeño chiles, and the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blue crabmeat for cooked crawfish tail meat, poblano peppers for jalapeño chiles, and the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic.

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