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Crawfish Dip


1 lb. ground crawfish tails (may substitute shrimp, boiled)
1 chopped onion
1 chopped bell pepper
1 stick butter or margarine
3 stalks of celery, chopped
1 clove of minced garlic
1 tablespoon lemon juice
1 tsp. sugar
3 Tbs.Sautérne (may substitute chicken broth)
8 oz. cream cheese
1/4 c. mayonnaise
1 tsp. dry mustard

Sauté' vegetables in butter. Add crawfish, cream cheese and lemon juice. Cover and simmer until cheese is melted. Add remaining ingredients. Serve in chafing dish or Fondue pot.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.