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Seafood: Creole Shellfish Spread

Source of Recipe

Mississippi Memories cookbook


List of Ingredients

8 ounces cream cheese, room temp
2 tablespoons sour cream
1 cup bottled chili sauce
1 rib celery, fine chopped
1 scallion, fine chopped
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon bottled horseradish
hot pepper sauce to taste
2 cups cooked crawfish tails, crabmeat or -- chopped shrimp
sesame crackers, for serving


Recipe

In medium bowl, combine softened cream cheese and sour cream with a wooden spoon. Line a 1 1/2 cup bowl or mold with plastic wrap. Fill the bowl with the cream cheese mixture, cover and refrigerate for at least 4 hours, until chilled. In medium bowl, combine the chili sauce, celery, scallion, parsley, lemon juice, horseradish and hot pepper sauce. Cover and chill for at least 1 hour, or overnight. Arrange lettuce leaves in spoke pattern on a round serving platter. Invert the cream cheese mixture onto the center of the platter, removing the plastic wrap. Stir the crawfish tails into the chili sauce mixture. Pour over the cheese mold and serve immediately with crackers.