Using 2 dozen fresh, soft-shell crayfish, remove top shell from crayfish and two calcium deposits (hard stone-like substances above eyes) and discard. Replace shell with crayfish stuffing (about 1 oz.). Batter crayfish by dipping first in buttermilk and then flour. Fry to golden brown. Cover with Hollandaise sauce to serve.

CRAYFISH STUFFING:

2 lb. chopped crayfish tails
1/4 c. butter
1 tbsp. flour
1/2 c. finely minced onion
1 tbsp. finely minced garlic
1 qt. chopped white bread or bread crumbs
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper
1 egg