Crawdad Crisps



1 pound cooked, peeled, de-veined crawdad tails

1 tsp dry mustard

1 tbsp onion juice

dash Worcestershire sauce

Grind crawdads, mix with the other ingredients thoroughly.  Measure one teaspoon and pat or roll very thin.  Dust with flour and fry in deep fat until crisp.  Drain on paper towel and serve hot. 


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