Crawfish and Crab Queso Fundido
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| Ingredients | Quantities |
|---|---|
| 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.
