Smoked crawfish with a creole mustard and roasted red pep
Smoked Crawfish Creole Mustard
Last updated 6/12/2012 12:58:24 AM. Recipe ID 21159. Report a problem with this recipe.
Title: Smoked crawfish with a creole mustard and roasted red pep
Yield: 12 Servings
1 c Parmigiano-Reggiano cheese
1 c Bread crumbs
1/2 c Melted butter
1 tb Olive oil
1/2 c Chopped onions
1/2 c Chopped red peppers
2 ts Salt
1 ts White pepper
1 3/4 lb Cream cheese, at room
4 lg Eggs
1 c Grated Maytag White Cheddar
Cheese, plus 1/4 cup for
1/2 c Heavy cream
1 lb Smoked crawfish tails, rough
4 Roasted red peppers
2/3 c White wine
1/2 c Creole mustard
Salt and pepper
1/4 c Fried crawfish tails
1 tb Chopped parsley
1 tb Brunoise red onions
Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread
crumbs and butter until thoroughly incorporated, and press the
mixture into the bottom of a 9-inch springform pan. In a saute pan,
heat the olive oil. Add the onions and peppers. Saute for 2 to 3
minutes then remove from heat. In an electric mixer, beat the cream
cheese and eggs together until thick and frothy, about 5 minutes.
Beat in the cream, cheddar cheese, sauteed vegetables and crawfish.
Mix until thoroughly incorporated and creamy, about 2 minutes. Pour
the filling over the crust in the springform pan and bake until
firm--about 1 hour. Remove from the oven and allow to cool to room
For the sauce: In a sauce pot, combine all the ingredients together.
Bring the mixture up to a boil. Reduce to a simmer and simmer for
about 5 to 6 minutes. With a hand -held blender, puree the mixture
until smooth. Season with salt and pepper. Spoon the sauce on the
bottom of the plate and dirty the rim. Place a wedge of the
cheesecake in the center of the sauce. Garnish with the fried
crawfish tails, white cheddar cheese, parsley and red onions.
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