1 lb. Louisiana crawfish tailmeat
4 hard boiled eggs
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. grated Parmesan cheese
1 red bell pepper, roasted
1 T. Dijon mustard
1 ½ T. dried dill weed**
1 shallot, minced
Lemon juice to taste
Skin and seed red bell pepper. Combine with all other ingredients in food processor fitted with metal blade. Pulse on and off to desired texture, but do not puree’. Taste and adjust the seasonings. Pack mixture into a crock or serving bowl and chill at least 1 hour. Serve with crackers, bread rounds or raw vegetables, or stuff in raw mushrooms or cherry tomatoes. For a firmer spread, substitute cream cheese for the mayonnaise. **You can substitute 1/4 c. fresh snipped dill for the dried dill weed if available