Hot Crawfish and Crab Dip
1 pound Fresh mushrooms, cleaned and sliced
2 sticks Butter
1 bunch Parsley, chopped
2 bunches Green onions with tops, chopped
1 pound Crawfish tails
4 tbs Flour
4 cups Evaporated Milk
1/2 pound Swiss Cheese
1/2 pound Sharp Cheddar Cheese, grated
1 pound Lump crabmeat
4 tbs Vermouth
1 tsp Red Pepper
1 tsp Salt
1 tsp Black Pepper
Hot Sauce
Sauté mushrooms in butter. Add onions and parsley. Cook until clear. Add
crawfish and cook until tender. Add flour and blend well. Add milk and cheese.
Heat over hot water, stirring until cheese melts. Fold in crabmeat. Add Vermouth
and seasonings.
Serve in chafing dish with toast rounds or serve in toast cups.
Serves 6 to 10
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