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    Appetizer: 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.

 

 

 


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