Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 457

Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 463

Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home3/myliffu6/public_html/wp-content/plugins/shareaholicold/public.php on line 469

Just the name of this dish speaks of a wonderful delicacy here in South Louisiana. It’s almost Lent and the crawfish boils are starting. While my husband and I do not share in the usual tradition that surrounds us on Fridays, many do. As Catholics, we choose to attend the Way of the Cross each Friday evening during Lent and skip the partying. For us, Easter Sunday, the day Christ rose from the dead, is our day for celebration.

That is the day you might find this wonderful dish gracing our table. The recipe is a little time consuming, but well worth the effort. I hope you enjoy it.

Crawfish Cheesecake

PREP TIME: 2½ Hours

SERVES: 10

Everyone loves cheesecake! In this recipe, I have made a savory cheesecake seasoned with crawfish and chives. Use this cake as an appetizer or serve it with crackers like a party cheese ball.

INGREDIENTS FOR CRUST:

• 6 tbsps melted butter

• 1 egg white

• 2 cups crushed butter crackers (like Ritz)

METHOD FOR CRUST:

Preheat oven to 350°F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch springform pan. Bake for 8 minutes to crisp. Remove from oven and cool. Reduce the oven temperature to 250°F.

INGREDIENTS FOR FILLING:

• 1 pound crawfish tails, chopped*

• 3 (8-ounce) packages cream cheese, softened

• ½ cup sour cream

• 3 tbsps cornstarch

• 1 tsp salt

• 1 tsp Zatarain’s Creole seasoning

• 2 tbsps minced onions

• 2 tbsps minced celery

• 2 tbsps minced red bell pepper

• 1/3 cup sliced chives

• 2 large eggs

*I had boiled shrimp on hand so I substituted the same amount of shrimp for crawfish.

METHOD FOR FILLING:

In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, Creole seasoning, onions, celery, bell pepper and chives.

Blend well, scraping down the sides of the bowl.

Add eggs and mix well, scraping down the sides of the bowl again.

Fold in the chopped crawfish tails.

Pour the batter over the cooled crust.

Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door.

Cool on a rack for at least 4 hours.

Slide knife around perimeter to loosen. Carefully unmold. Keep refrigerated until ready to serve.

Sometimes you just can’t resist. It is also delicious warm!