Spicy Plantation dip

By Emcneil

Ingredients

• 1/2 pound cooked crawfish tails, chopped
• 1/2 pound cooked shrimp, peeled and chopped
• 1/2 pound jumbo lump crabmeat
• 1/4 pound butter
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup minced garlic
• 1/4 cup diced tasso ham
• 1/4 cup sliced green onions
• 1/4 cup chopped parsley
• 1 tbsp chopped dill
• 1 (8-ounce) package cream cheese, softened
• 1 cup mayonnaise
• Worcestershire sauce to taste
• salt and cracked black pepper to taste
• Louisiana hot sauce to taste
• juice of 1 lemon

Preparation

Step 1

In a heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, minced garlic and tasso. Sauté 3–5 minutes or until vegetables are wilted. Stir in crawfish, shrimp, green onions and parsley. Continue to sauté for 3–5 minutes. Remove from heat and allow to cool. Transfer mixture to a large mixing bowl. Whisk in dill, cream cheese, mayonnaise and Worcestershire. Season to taste with salt, pepper, hot sauce and lemon juice. Gently fold in the crabmeat and adjust seasonings if necessary. Pour seafood dip into a decorative fish mold, if serving immediately, or chill for later use. Serve with a basket of assorted crackers.