Apr 162012

This is a twist on a classic dish. Since Lobster can get expensive, leftover crawfish is a great substitute. It works great as an appetizer as well as a main dish.

2 tablespoons Butter
1 tablespoon Flour
2 cups Crawfish
1/2 teaspoon Salt
dash Cayenne Pepper
1/2 cup Milk
1/2 cup Cream
1 teaspoon Vinegar
1 tablespoons Lemon Juice
2 Egg Yolks

Melt the butter in a saucepan, add the flour and stir until combined. Add the crawfish to the saucepan. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks in a bowl and stir them into the cooked mixture, using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over toast.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  One Response to “Crawfish Newburg”

  1. This looks great. It is hard to get crawfish up here in Toronto Canada and it is just as pricey as lobster which is really sad as I just love crawdads! So happy to have found your blog!!