Louisiana Crawfish & Creole Cream Cheese Appetizer

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

– 1 ½ cups crushed Ritz crackers
– ¼ cup melted unsalted butter
– 1 pound cream cheese, softened
– ½ cup Creole cream cheese or sour cream
– ½ cup heavy cream
– 3 large eggs
– 1 pound crawfish tails, cooked and chopped
– ¼ cup finely chopped green onions
– ¼ cup finely chopped bell pepper (red or green)
– 2 teaspoons Creole seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix the crushed Ritz crackers and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese until smooth. Add the Creole cream cheese and heavy cream, mixing until combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Fold in the chopped crawfish, green onions, bell pepper, and Creole seasoning. Season with salt and pepper to taste.
6. Pour the mixture over the prepared crust, spreading evenly.
7. Bake for 1 hour or until the center is set. Let the cheesecake cool for about 30 minutes, then refrigerate for at least 2 hours before serving.
8. Garnish with fresh parsley and serve warm or chilled with crackers or crusty bread.