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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Seafood is plentiful here, and crayfish is my favorite. I like to serve this tasty appetizer while the main course is finishing up in the oven. Suggested romance: Shrimp may be substituted for the crawfish. Ingredients:
1 package (16 ounces) frozen cooked crawfish tails, thawed |
1 package (8 ounces) cream cheese, softened |
1 medium green pepper, finely chopped |
1 medium sweet red pepper, finely chopped |
1 small onion, finely chopped |
6 garlic cloves, minced |
1/2 to 1 teaspoon creole seasoning |
1/2 teaspoon salt |
6 to 12 drops hot pepper sauce |
assorted crackers |
Directions:
1. Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 3 cups.
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