Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 whl Lobster tails
- 2 x Eggs
- 1 cup Milk
- 4 oz Butter
- Cracker meal
- Salt and pepper
- Lime Juice (6 limes)/2 c Evaporated Milk
- 1 tbl Grated Coconut
Directions
Break the shells on the back of the tails. Remove meat from tail. Cut lengthwise on undersides and remove vein. Wash in col water.
Beat with a dull knife until tender. Place on a baking sheet lined with foil and season thouroughly. Sprinkle with lime juice.
Leave to stand for 2 hours. Crush crackers. Beat eggs and milk together. Dip crawfish in egg mixture and roll in cracker crumbs.
Fry in deep fat until golden brown. Place crawfish on baking sheet and baste with butter-lime mixture. Bake at 200F for 45 minutes.
Serve Immediately.Serve with a salad as a light lunch or use as an appetizer with Devil's sauce.
Category:Bahamian Recipes
Category:Bahamian Meat Dishes