Crawfish Dip Recipe

Aurora Catering's
Crawfish Dip
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

Filling
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 Recipe)

Method
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...

Crab and Shrimp Paste Alternate Method
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.

Plate Presentation
Serve chilled with a spoon and a basket of Cajun Crostini (See Recipe)

Chef's Notes:

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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