Aurora Catering's

Mardi Gras Creole Crawfish Dip

Yield  1 Quart Dip

Ingredients
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 (Chopped)
 

2  FRENCH BREAD BAGUETTES  (Cut into medallions, seasoned and toasted... See Cajun Crostini Recipe)

2  SPRIGS CURLY PARSLEY

Method
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.

Plate Presentation

Serve the Crostini in a large platter surrounding the chilled dipping bowl.  Garnish with chopped parsley.

Chef's Notes:
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 address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -Feb-17 [Aurora Catering, Inc]. All rights reserved.
Revised: February 20, 2017
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