Lump Crabmeat and Crawfish Dip

My great aunt made the most wonderful crab and cheese soup in the world. One Sunday morning, she was busy in the kitchen chopping onions, celery and bell pepper in anticipation of the family coming over for lunch. Since we lived far out in the country and ingredients weren't easy to come by, we had to prepare well in advance for every dish. Once the soup started to come together, her old house cat, Lucy, jumped up on the kitchen counter and knocked over a pint of her half and half cream. With a blink of the eye, she looked around and said, "Don't panic. Instead of soup, we'll have my 'now famous' crabmeat appetizer."


  • 1 pound jumbo lump crabmeat
  • 1 pound crawfish tails
  • ¼ cup lite margarine
  • 1 cup diced onions
  • ½ cup diced celery
  • ¼ cup diced red bell pepper
  • ¼ cup minced garlic
  • ½ cup flour
  • 3 cups evaporated skim milk
  • ½ pound lite Swiss cheese, grated
  • ½ ounce sherry
  • Salt substitute to taste
  • Black pepper to taste
  • Louisiana Gold Pepper Sauce to taste

In a cast iron Dutch oven, melt margarine over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, whip until white roux is achieved. Pour in skim milk, bring to a rolling boil and reduce to simmer. Add cheese and sherry. Continue to cook until cheese is melted. Fold in crabmeat and crawfish tails and season to taste using salt substitute, pepper and Louisiana Gold. Should you wish to recreate my great aunt's wonderful crab and cheese soup, simply add 3 cups of milk or chicken stock. Blend all ingredients well, heat and serve.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295