Print Recipe

Crawfish Butter

Crawfish Butter

A delightfully spicy butter which is great on crackers or French bread.

Ingredients

  • 3 sticks unsalted butter
  • 1 pound Louisiana crawfish tails
  • 5-6 cloves whole garlic
  • 1 shallot, diced
  • 3 tablespoons Cajun seasoning
  • 1/3 cup dry white wine
  • 3 tablespoons lemon juice
  • 1 tablespoon dried basil
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Leave butter at room temperature for about 1 hour before starting recipe.
  2. Sauté crawfish over medium heat with 1 tablespoon of Cajun seasoning for 3 minutes.
  3. Add wine and garlic and simmer until evaporated. Set aside to cool for about 5 minutes.
  4. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
  5. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze until solid.
  6. Slice off as needed.

Chef Michael O'Boyle

Recipe and photo credit: louisianaseafood.com




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