Cajun Crawfish Dip

Cajun Crawfish Dip

This recipe comes from a native Hackberrian Ms. Anita Jo Trahan. I’m told she has been making it for years and it’s the best. It’s crawfish season so go get you some mud bugs and enjoy this Cajun dip that everyone around here loves. (I like to add some Louisiana hot sauce)

  • 2 – 8 oz packages of cream cheese
  • 1 – Pint of sour cream
  • ½ – cup of mayonnaise
  • 1 – pound of crawfish peeled and cooked

I can even do this MIX IT ALL TOGETHER AND PUT THE CRAWFISH IN IT. Chill and serve with crackers. Enjoy

 

Cajun Crab Crisp

Ingredients

12 English muffins
1/2 cup butter
5 oz Old English cheese (jar)
1-1/2 tsp mayonnaise
1/2 tsp garlic salt
2 tsp Cajun seasoning
1 tsp Tabasco
1-1/2 lb white crabmeat

Instructions

Melt butter and mix all ingredients together and spread on split English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

CAJUN DUCK TARTS

Ingredients

2 sheets frozen puff pastry, thawed
2 tablespoons unsalted butter
2 cups ground duck or goose meat
4 green onions, thinly sliced
3 cups mushrooms, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary leaves, minced
1/2 cup Parmesan cheese, grated
1 egg (optional), lightly beaten
1 tablespoon whipping cream
Salt and pepper to taste

Instructions

Step 1. Preheat the oven to 400° F. Lightly grease a tart or muffin pan. Cut each puff pastry sheet into 4 equal squares. Place squares evenly over the greased cups, allowing the excess pastry to overlap the edges of the cups. Press the pastry lightly into the cups. Bake for 10 to 12 minutes or until the pastry is puffy and golden brown. Allow to cool.

Step 2. Met butter in a skillet over medium heat. Add the ground duck or goose meat and lightly brown. Add green onions, mushrooms, garlic, and rosemary. Cook for about 3 to 4 minutes.

Step 3. Remove mixture from heat and stir in cheese, egg (optional), cream, and salt and pepper to taste. Spoon mixture into puff pastry cups and place in the 400° F oven for 4 to 5 minutes.

CRAB STUFFED JALAPENOS

Ingredients

1 pound of crab meat
1 jar of jalapenos
2 tablespoons Finely chopped onion
2 tablespoons Finely chopped green pepper
2 tablespoons Finely chopped dill pickle
1/4 cup cracker meal
1 beaten egg
1/4 teaspoon salt
1/4 " black pepper
1/8 " cayenne pepper
1 clove of minced garlic
1/4 cup of milk
Breading mixture

Instructions

Breading mixture

Cut peppers in half-length wise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.

To prepare breading mixture, place 2 cups cracker meal in a flat pan, mix 1 cup milk, 2 eggs and 1/4 teaspoon each of salt and pepper. Dip peppers in egg mixture and then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown.

Cajun Mushrooms

Ingredients

1 stick butter (1/4 lb)
3 or 4 cloves of garlic, minced or 2 tablespoons ready-minced garlic
5 or 6 green onion tops or shallots
10 sprigs of parsley
Two 8-ounce or 1 pound carton of mushrooms
1-1/2 cup sauterne or other dry white wine
Red pepper to taste
Pinch of salt if needed

Instructions

Wash mushrooms. Use whole, if small and uniform in size, or slice larger mushroom lengthwise so that the shape of the mushroom is preserved, to ensure even cooking. Chop onion tops and parsley until very fine. Finely minced garlic or use pre-mixed garlic.

Heat butter in large skillet. When melted, add garlic and saute. Add onion tops and parsley. Saute. Add mushroom and wine and add red pepper. Add salt if needed saute until mushrooms just turn brown. Don’t over-cook. Should be firm, but not raw.