Ingredients: |
Ingredients: FOR CRUST:
6 tbsps melted butter
1 egg white
2 cups crushed butter crackers (like Ritz or Club)
FOR FILLING:
2 pounds cooked crawfish tails, chopped
3 (8 ounce) packages cream cheese, softened or Mascarpone
˝ cup sour cream
3 tbsps cornstarch
1 tsp salt
1 tsp Zatarain's Creole seasoning
2 tbsps minced onions
2 tbsps minced celery
2 tbsps minced red bell pepper
⅓ cup sliced chives
2 large eggs
˝ tsp liquid crab boil
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Directions: |
Directions:METHOD FOR CRUST:
Preheat oven to 350°F.
In a small bowl, combine melted butter, egg white and crackers.
Press mixture into the bottom of a 10 inch springform pan. (I have started making this in smaller 4" springform pans since the middle cooks better than in the larger pans.)
Bake for 8 minutes to crisp.
Remove from oven and cool.
Reduce the oven temperature to 250°F.
METHOD FOR FILLING:
In the bowl of a mixer fitted with paddle or handheld mixer, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives.
Blend well, scraping down the sides of the bowl.
Add eggs and mix well, scraping down the sides of the bowl again.
Fold in the chopped crawfish tails. Pour the batter over the cooled crust.
Bake for 1 hour. Turn the oven off and leave the cake in the oven
for another hour without opening the door.
Cool on a rack for at least 4 hours.
Carefully unmold. Keep refrigerated until ready to serve. |
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