Yield - 1 Quart
Mayo Ingredients (See Chef's Notes below)
1-1/2 CUP MAYONNAISE
2 TBSP ZATARAIN'S LIQUID CRAB BOIL
2 TSP LEA AND PERRIN'S WORCHESTER SAUCE
1 TBSP ONION POWDER
1 TBSP CELERY SALT
1 TBSP SMOKED SPANISH PAPRIKA
1 TBSP GRANULATED GARLIC
1 TSP GROUND THYME
1 LB PEELED LOUISIANA CRAWFISH TAILS with the FAT (Chopped)
2 TBSP FRESH LEMON JUICE
1/3 BUNCH GREEN ONIONS (Chopped)
1-1/2 CUP PHILADELPHIA CREAM CHEESE (Warmed)
3 SPRINGS OF FRESH CURLY PARSLEY (Chopped)
1 BASKET OF CAJUN CROSTINI (See
Use a stainless steel bowl and completely mix in the first 7 ingredients. This can be refrigerated and stored for later use as a flavored mayo for Fried Seafood PoBoys or Burgers!
When ready to serve....
You don't need all of the Mayo, so start with a new stainless steel bowl and gently fold in the next 4 ingredients, then add as much of the Mayo as you like, it is very spicy and I would suggest to add it slowly and taste often, then fold into to a nice serving bowl and chill if necessary. Top with parsley and Serve...
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 either 2 tsp of Crab or Shrimp Paste to the recipe. Lobster Base is definably the second choice for this recipe.
Serve chilled with a spoon and a basket of Cajun Crostini (See Recipe)
Just bring this to a party and watch it evaporate!
This mayo is plenty spicy so use sparingly! (Also Mayo Dip is my take from a Crawfish Dip, that I purchased at Ray's Seafood in Houma, LA, he didn't tell me the quantities of the dip, just the ingredients!)
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: April 01, 2018