Crawfish Dip

This crawfish dip is great for dipping veggies, or serving on crackers. Filled with crawfish tail meat, seasoned and bursting with flavor.

You can usually find crawfish tail meat already peeled in the grocery store, or you can use any leftover tail meat from a crawfish boil.

If crawfish is not available in your area, I'm sure shrimp would work very well in this recipe.

Ingredients:

• 1 stick butter or margarine
• 1/2 bunch green onions, chopped
• 2-3 T. flour
• 1 lb. Louisiana crawfish tail meat
• 8-oz. can sliced mushrooms, drained
• 1/2 bunch parsley, chopped
• Salt & pepper to taste12 oz. sour cream
  

Directions:

1. Melt butter or margarine and sauté’ green onions until tender. Stir in crawfish tail meat and flour.
2. Add mushrooms and parsley.
3. Season with salt and pepper to taste.
4. Add sour cream and stir until well blended.
5. Simmer approximately 10 minutes.
6. Serve in a chafing dish with party crackers.