Creamy Crawfish Dip

Whether in the kitchen or on the beach, I’m always under the belief that a dip should be quick and easy to whip up but never appear so – and that regardless of how relaxed and casual the setting, it should never fall short of gourmet taste. So naturally when I came across this recipe I first looked to the prep and cook time – knowing full well I would need to plan for additional time as I was using whole crawfish tails, which needed to be boiled, split and emptied of their meat. Surprisingly, even when taking in the added prep time the recipe – from start to finish – took no more 30 minutes and as hoped for, it sure tasted and seemed like it did. Especially when paired with the Charles Ellner 2002 Reduction from Young’s Champagne.

P.S. Bahamian Crawfish Season is August 1st – March 31st