Waldine Van Geffen VGHC42A
20 ml Garlic — minced
1/4 lb Butter
8 oz Ex sharp cheddar — grated
1 tb Mayonnaise
2 ts Lemon juice
1 ts Tabasco
ds Worcestershire 1 tb Fresh parsley; chopped 1 tb Green onions; chopped
1/4 ts Fresh thyme leaves 1/2 lb Crawfish tails; chopped 1 Loaf French
bread; halve -lengthwise Preheat oven to 350~. In a food processor,
combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and
Worcestershire until smooth. Add onions, parsley and any available crawfish
fat. Pulse until blended. Transfer to bowl. Fold in chopped crawfish tails.
Chill 30 minutes. Spread mixture on open-faced bread. Bake for 15 minutes.
Yields
12 Servings