1 lb. Louisiana crawfish tailmeat

8 oz. cream cheese, softened

1/4 c. mayonnaise

2 t. finely chopped green onions

1/2 t. white Worcestershire sauce

1/4 t. lemon juice

1/8 t. hot pepper sauce

Dash of paprika

Dash of garlic powder

Salt & pepper to taste

Remove crawfish tailmeat from package and lightly pat dry with paper towels. Coarsely and grind crawfish and set aside. Put remaining ingredients in bowl of food processor and process until smooth. Add cream cheese mixture to crawfish and mix well. This may be used for sandwiches or spread on bread rounds or crackers. For an excellent salad, coarsely chop the crawfish and all other ingredients instead of processing until smooth. Serve over shredded greens. For hors d’oeuvres, spread on 1 1/2” bread round, top with a whole crawfish tail and a sprig of dill. Makes about 1 1/2 cups or 6 dozen hors d’oeuvres. 

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