leave butter out @room temp for about 1-hour before starting.
saute crawfish over Med heat with the cajun spices for about 3-mins.
add white wine and garlic and simmer till evaporated.
set aside to cool for about 5-mins.
in a food processor combine butter/crawfish/and the rest of the ingredients.
until all is evenly incorporated.
spread Butter on plastic wrap and roll into a log,then take a second piece of plastic wrap and wrap then twist on the ends to close,place it in a ziplock,then refridgerate it till solid.
Originally Submitted
1/17/2012
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