Louisiana Cajun Crab Dip with Crawfish

Now, while this can't be considered the best crab dip recipe if you're looking for something with ONLY crab meat... it's probably my favorite crab dip recipe I ever make.

In this wonderful Cajun crab dip, two tasty crustaceans bring a wonderful natural sea sweetness to this pungently flavorful dish. The crawfish adds a little texture to the mix, too-- so good!. This warm appetizer is heavily seasoned, but the cream smoothes out some of the heat and a roux, cooked mixture of fat and flour, thickens up the dip as it cooks on the stovetop. It's heaven.

16 ounces crawfish tail meat
16 ounces special white crab meat, drained
6 ounces unsalted butter
4 tablespoons all purpose flour
1 cup dry white wine
1 quart and 1 pint heavy whipping cream
1 large Spanish onion, finely chopped
4 garlic cloves, finely chopped
2 tablespoons fresh parsley, finely minced
1 bunch scallions, chopped
Seafood seasoning mix (such as crab boil seasoning), to taste

Directions: 1. In a pan over medium heat, melt the butter and whisk in the flour to make the roux. Make sure to stir continuously for 2-3 minutes and do not burn the roux. Add wine and continue whisking.

2. Add the onion, garlic and cream to the pan and bring mixture to a low boil.

3. Reduce heat to a simmer and add seafood seasoning mix. Cook on medium-low for 10 minutes.

4. Fold in the crawfish, crab meat, scallions and parsley.

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