I call these stuffed crawfish heads "Puppies". 

At PJ's Oyster Bed, I used left over corn bread, bell peppers, celery, GREEN onions (the Holy Trinity), my Maison Louisianne Creole Spices, Tabasco, and lemon juice. 

Stuff the CLEANED heads and bake @ 550 F, 5 min.  Then put 2 or 3 on a plate of crawfish etouffée.