Crawfish and Crab Queso Fundido


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Crawfish and Crab Queso Fundido
Crawfish tail meat 1 lb
Chihuahua cheese 2 lb
Crab claw meat 4 oz
"Trinity", chopped onion, bell pepper, celery 2 cups
Old Bay Seasoning 1 tbsp
Old Bay Seasoning 1 tbsp
Club House Red Pepper, Crushed 1 tsp
Minced jalapenos 1 tbsp
Club House Sea Salt, French Mediterranean 1 tbsp
Club House Pepper, Black Ground 1/2 tsp
Romesco Topper
Roasted peppers 12 each
Whole canned tomatoes 6 cans
Roasted garlic 2 tbsp
Toasted almonds 3/4 cup
Sherry vinegar 1/2 cup
Breadcrumbs 3/4 cup
Club House Salt 1 tbsp
Club House Pepper, Black Ground 1/2 tbsp

chef's tip

Save Time Harvesting Crawfish Meat

Simply twist off the heads and snap off the tail/flipper by going against its natural curl. Then use your finger to push the tail meat out with ease.

Instructions

This recipe was created for Club House for Chefs by: Brian Jupiter, Executive Chef of Frontier in Chicago, IL.

For the Crawfish & Crab Queso Fundido: Combine all ingredients except cheese and sauté until vegetables are cooked through. Allow to cool. In a mixing bowl, mix cheese with sautéed ingredients. Empty ingredients into a casserole dish and bake for 15-20 minutes at 400°F until cheese is melted and bubbling.

For the Romesco Topper: Blend all Romesco Topper ingredients until smooth. Top baked cheese mixture and serve with warmed corn tortillas.

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