Crayfish Dip

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1 lb Crayfish; (plus fat if
2 tb Flour
3 tb Dry onion flakes
3 tb Dry celery flakes
1 cn Rotel tomatoes
Salt and pepper to taste
3 tb Dry parsley flakes
3 tb Dry chives
6 tb Butter
1 tb Worcestershire Sauce
3 tb Green pepper flakes

Original recipe makes 12



Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion, pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be thick. May add a little water. Add Worcestershire sauce, chives, parsley and cook 5 minutes. Pour in chafing dish and keep warm over a low flame. Serve with crackers. Note: Can use fresh seasonings instead of dry, but must increase butter to 8 tablespoons instead of 6 if you use fresh. From . Downloaded from G Internet, G Internet.

Calories Per Serving: 104 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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