Mardi Gras Creole Crawfish Dip
1 PINT CREOLE COTTAGE CHEESE (if unavailable substitute regular Soft Cream Cheese)
2 LBS LOUISIANA
CRAWFISH TAILMEAT with FAT (Coarsely chopped)
2 TSP ZATARAINS PRO BOIL SEASONING (See Chef's Notes below)
1 LEMON (Squeezed of juice and Peel Zested)
1 TBSP CREOLE MUSTARD
1 4 OZ JAR ROASTED PIMENTOS (Coarsely Chopped)
2 BUNCHES GREEN ONIONS
2 FRENCH BREAD BAGUETTES (Cut into medallions, seasoned and toasted... See Cajun Crostini Recipe)
2 SPRIGS CURLY PARSLEY
Use a small holed colander or sieve, add Creole Cottage Cheese and drain of liquid... retain liquid for possible use later.
Meanwhile, in a display ready serving bowl gently combine remaining ingredients just enough to coat the crawfish. Then fold in Creole Cottage Cheese. If the mixture is a little dry, then add some of the strained liquid. Cover and refrigerate until ready to serve.
Serve the Crostini in a large platter surrounding the chilled dipping bowl.
Garnish with chopped parsley.
Zatarain's Pro Boil is a MUST!! It has less salt and cayenne then their regular boiling seasonings and is more flavored like the "Old Bay" Seasonings. VERY GOOD!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: February 20, 2017
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