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.


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.


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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