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Hot crawfish dip with vidalia onion toasts Recipe

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This recipe for Hot crawfish dip with vidalia onion toasts, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Sirmon
Added: Tuesday, July 21, 2009


4 tablespoons butter
¾ cup chopped onion
1 tablespoon chopped garlic
3 tablespoons all-purpose flour
3 tablespoons tomato paste
½ cup white wine
2 cups heavy cream
Juice of 2 lemons
½ teaspoon salt
1 tablespoon Creole seasoning
1 (8 ounce) package cream cheese
2 pounds crawfish tails
Tabasco, to taste
Salt and pepper, to taste
For garnish: chopped green onion

Melt butter, add onion and garlic. Sauté until onions and garlic start to brown slightly. Stir in flour. Add tomato paste and wine and stir until mixture is smooth. Add heavy cream, lemon juice, salt, Creole seasoning, cream cheese, and crawfish tails. Cook over low heat until mixture is smooth. Check seasonings and add salt, pepper, and Tabasco to taste. Remove from heat and place in a bowl. Garnish with chopped green onions. Serve with Vidalia onion toasts.

Vidalia Onion Toasts
1 loaf French Bread baguette, sliced
1 Vidalia onion, chopped
1 cup mayonnaise
1 tablespoon fresh cracked black pepper

Heat broiler to high heat. Arrange bread slices on a cookie sheet. Gently mix onion, mayonnaise, and pepper together. Spread thickly on each slice. Place cookie sheet under broiler and broil bread until bubbly and slightly browned. Serve with Hot Crawfish Dip.
Yield: approximately 20-24 toasts

Number Of Servings:
Number Of Servings:
Yield: 45-50 servings




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