Recipe By: Oscar Levy
Serving Size: 12
3/4 pound Crayfish tails, chopped (frozen works fine)
1 bar Cream cheese, cut in 1″ cubes
Tony’s to taste, at least a teaspoon
1 splash lemon juice
1 dash tabasco
1. Put cream cheese and 2/3 of crayfish in blender. Blend until smooth and creamy.
2. Blend in seasonings. Adjust as needed.
3. Pulse in remaining crawfish. Should be slightly chunky.
4. Serve with crackers and cornichons.
Tony’s is “Tony Chachere’s Famous Creole Seasoning”