*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.
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 |
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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