Crawfish Butter Recipe

Crawfish Butter


3 Sticks of Unsalted Butter
1 lb. of Louisiana Crawfish Tails
5-6 Cloves of whole garlic
1 Shallot diced
3 Tablespoons of Cajun Seasoning
1/3 Cup dry white wine
3 Tablespoons of lemon juice
1 Tablespoon of dried basil
1/3 Cup chopped fresh parsley
1 Tablespoon of Worcestershire sauce
Salt & Pepper to taste

How to make Crawfish Butter

Leave butter at room temperature for about 1 hour before starting recipe.

Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.

In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.

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 till solid.

Slice off as needed.

Chef: Michael O'Boyle


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