Crawfish Appetizer Dip
with Custom's Cajun Crostini
3 - 4 ceramic appetizer ramekins
(depending on diameter and depth of the ramekins) OR
3 -4 , 6 inch well seasoned Cast Iron Skillets
This recipe can be used as an
entrée, designed for one person per skillet!
Crawfish Sauce Base (See
Recipe or follow below, this will make MUCH more than what you
need.... If you don't have plans for making a large catering sized portion then
plan on freezing 2/3 of this!!!)
3/4 LB BUTTER (Divided)
2 LARGE ONIONS (Diced)
4 STALKS CELERY (Chopped)
1 MEDIUM FRESH RED BELL PEPPER (Diced)
1 TBSP FRESH MINCED GARLIC
3 WHOLE BAY LEAFS
1 -1/2 CUPS DICED TOMATOES
2 CUPS CRAWFISH STOCK (See Chef's Notes below)
1 TBSP WHOLE THYME LEAFS (Dried)
1 -1/2 TSP DRIED SWEET BASIL
1-1/2 TSP WHITE PEPPER
1-1/2 TSP CAYENNE PEPPER FLAKES
1 PINT HEAVY WHIPPING CREAM
1 -1/2 CUP CHARDONNAY
(OR SEE Basic Roux Recipe)
BUTTER (Divided, from above)
1/2 CUP WHITE FLOUR
3/4 LB MOZZARELLA CHEESE (Shredded)
GRATED ROMANO CHEESE
3/4 LB PEELED LOUISIANA CRAWFISH TAILS with the FAT
1 TBSP FRESH LEMON JUICE
1 BUNCH GREEN ONIONS (Chopped)
3 or 4 CERAMIC RAMEKINS OR
3 or 4 - 6 inch well seasoned CAST IRON SKILLETS
Crawfish Base Sauce (see
Recipe or follow below, it is the same)
In a 10 quart Dutch Oven or large cast iron skillet and over
medium high heat, add 2 sticks of butter, the onions and celery. Sauté until the
onions are clear and the celery is soft, about 7 minutes, or lightly brown. Next
add the remaining base ingredients (not including the cream or wine), simmer until limp,
and the base starts to thicken (about 15 mins). Then, add the cream and
wine, continue to simmer for about 15 minutes, stirring often to insure that the
base is NOT sticking to the bottom of the cast iron.
Meanwhile, in a medium sized cast iron skillet (about 10 inches) and over medium heat, melt the
1 stick of butter and add the flour. Cook the roux for about 5 - 7 minutes,
this is called a light tan or khaki roux. Some Creoles call this a "brown paper bag
roux" Or (See
Basic Roux Recipe)
Temper the roux with a Chef's spoon full of base or some stock, add to the
base.... simmer for 5 minutes or until completely blended into the base and
The above is the same recipe for the
Crawfish Base Sauce.
NOTE!! For this recipe you will only
need about 1-1/2 cups of the base... Just refrigerate or freeze the
remaining. It is difficult to project how much of this you will need....
It all depends on the size and depth of your chosen serving dishes.
In a small bowl, combine the two cheeses. Divide the blend, use 3/4 of a cup and
combine to the warmed base. This will soften the cheeses and make it
easier to mix. Fold in the crawfish, lemon juice and green onions.
Coat the insides of the ramekins or skillets with Pam or a pat of
Divide the crawfish mixture between the chosen serving dishes. Use the remaining
cheese blend, divide and cover the crawfish mixture with the cheeses.
At this point you can refrigerate or even freeze the prepared for later use.
Heat the Crawfish dish in a microwave for about 45 seconds each.
If using cast iron skillets, then make sure that the skillet does NOT touch the
sides of the microwave or each other. It is a little known secret but you
can warm cast iron in a microwave BUT.... you have to take the above
Meanwhile, set your oven on "HI Broil" or if in a restaurant
kitchen use the salamander and broil until the top cheese is nice and brown BUT
Louisiana Crawfish have plenty of crawfish fat packed with them. If you choose
not to use Louisiana crawfish, I would strongly suggest to wash the meat
thoroughly under cold water...you will have to add more crawfish stock to the
recipe and simmer longer.
Shrimp Paste or Lobster Base mixed with water is the second
choice as a substitute for crawfish stock for this recipe,
be careful and check taste for salt.. The entire dish can
get VERY salty, especially with the cheesed used!!
Serve these piping hot with a basket of
HOWEVER, I modify the recipe and use melted butter rather then Extra Virgin
Olive Oil... I find it is more important to keep the clean butter flavor....
Also, in making the Crostini, I use about 1/2 of the seasonings called for,
the Cajun seasonings can be a little over powering. (See
If you are catering for a larger group, then I would 3 times this recipe for a 2
inch hotel pan. NOTE!!
The recipe for the above
Crawfish Sauce Base should be enough for a 2" Hotel Pan.
The white and cayenne peppers called for above are considered starting amounts.
It is important to "infuse" these flavors into the dish but are probably not the
total amount needed, of course, the crawfish stock has much to do with these
amounts. The chef should learn the aroma of the dish and taste the final
product, adjust for these
Fresh thyme and basil maybe substituted for the dried, if so, chop
fine and increase the
volumes by two or three. Fresh seasonings are not as concentrated as dried.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: February 12, 2018