Another use for those leftover crawfish tails.
Back in January I joined a book club which was good for me because I usually choose watching a movie over picking up a book.
I gave up on the book Goldfinch after three years. I just could not make myself finish it. Then when I tried to read the DiVinci Code after seeing the movie first, the book was almost word for word from the movie (or the movie from the brook), so I gave up on that book. So since January I have read four books but, the fifth one started – Oil and Marble I quit. My record is improving though.
Our May bookclub was at my house and the book was “Where The Crawdads Sing” which was a very good book from the first page right up until the very end. For a snack for the ladies I couldn’t resist making something with crawfish to go along with the theme of the book. I’m wondering what I would have made for the Oil and Marble book if that meeting had been at my house; maybe marinated olives.
I love this recipe that was given to me by a friend years ago. She told me that sometimes her spread is too runny so I made sure that I really gave it a good squeeze of the crawfish to get out all the moisture. I would even like mine a little spicier so next time I may add a little cayenne pepper for that extra punch.
BLAST FROM THE PAST: This French Country Roasted Chicken is a recipe I posted back in 2011 and what’s great about this recipe it it all cooks in one pan.
Strain the crawfish and squeeze out any remaining liquids.
I had my husband to do some sampling before bookclub.
- 1 lb. frozen cooked crawfish tails thawed, drained
- 8 oz. cream cheese softened
- 1 medium green pepper finely chopped
- 1 medium red pepper finely chopped
- 1 c. finely minced onion I use sweet onion
- 4-6 cloves garlic minced
- 1 tsp. creole seasoning
- 1/2 tsp. salt
- 1/2-1 tsp. Tabasco sauce
- Assorted crackers
- Thaw the crawfish and squeeze out all the liquid. In a small bowl, beat the cream cheese until smooth. Add the pepper, onion, garlic, creole seasoning, salt and Tabasco to the cream cheese and mix with mixer until combined. Add in the crawfish and beat until it has broken apart.
- Cover and refrigerate for at least 2 hours. Serve with assorted crackers.