Stuffed soft-shell crawfish

1. Remove top shell from each crawfish and the two calcium deposits (hard, stonelike substances above eyes); discard.
2. § Replace shell with crawfish stuffing (stuffing can be applied easily with pastry bag).
3. § Dip crawfish first in buttermilk, then flour; fry to a golden brown.
4. § Cover with hollandaise sauce and serve.
5. § *** crawfish stuffing ***§ Melt butter in large saucepan; add flour and stir over heat until light brown.
6. § Add onion and garlic; saute.
7. § Remove from heat; add parsley, seasonings, egg, chopped bread and crawfish tails and stir until mixed.
8. § *** hollandaise sauce ***§ Combine all ingredients except butter in top of double boiler.
9. § Heat water in bottom of double boiler to boiling point.
10. § With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).
11. § Remove from heat and continue to whisk while slowly adding butter.