Beazell's Cook Book

Crawfish Butter by Sheila Lowe

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export




Crawfish Butter - Contributed by Sheila Lowe  



3 sticks unsalted, butter

1 pound crawfish tails

5-6 cloves whole garlic

1 shallot, diced

3 tablespoons Beazell's Cajun Seasoning

1/3 cup dry, white wine

3 tablespoons lemon juice

1 tablespoon dried basil

1/3 cup chopped fresh parsley

1 tablespoon Worcestershire sauce

Salt and pepper, to taste




Leave butter at room temperature for about 1 hour before starting recipe.
Sauté crawfish over med heat with 1 tablespoon of Beazell's Cajun Seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
Slice off as needed.


This is wonderful spread on hot, fresh French bread, served on a hot grill steak or piece of fish or just about anything else that needs a little something extra.


Only registered unsers may submit comments, please log in if you want o comment