1 lb. ground crawfish tails (may substitute shrimp, boiled)
1 chopped onion
1 chopped bell pepper
1 stick butter or margarine
3 stalks of celery, chopped
1 clove of minced garlic
1 tablespoon lemon juice
1 teaspoon sugar
3 Tbs. Sauterne (may substitute chicken broth)
8 ounces cream cheese
1/4 c. mayonnaise
1 teaspoon dry mustard
Saute’ vegetables in butter. Add crawfish, cream cheese and lemon juice. Cover and simmer until cheese is melted. Add remaining ingredients.
Serve in chafing dish or Fondue pot.