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Ingredients
- 1 pound crawfish tails, chopped
- 2 tbsps minced red bell pepper
- 3 (8-ounce) packages cream cheese, softened
- 1/3 cup sliced chives
- ½ cup sour cream
- 2 large eggs
- 3 tbsps cornstarch
- 1 tsp salt
- 1 tsp Zatarain's Creole seasoning
- 2 tbsps minced onions
- 2 tbsps minced celery
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Recipe Info
Category : Desserts
Rating : 0
Contributor : marc
Print Recipe
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Directions
INGREDIENTS FOR CRUST:
6 tbsps melted butter
1 egg white
2 cups crushed butter crackers (like Ritz)
METHOD FOR CRUST:
Preheat oven to 350°F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch springform pan. Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250°F.
METHOD FOR FILLING:
In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
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