Recipe - Crayfish Dip

6 tablespoon Butter
1 pound Crayfish (plus fat if
desired)
1 cn Rotel tomatoes
Salt & pepper to taste
3 tablespoon Dry chives
2 tablespoon Flour
3 tablespoon Dry celery flakes
3 tablespoon Dry onion flakes
3 tablespoon Green pepper flakes
1 tablespoon Worcestershire sauce
3 tablespoon Dry parsley flakes

Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion,
pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be
thick. May add a little water. Add Worcestershire sauce, chives, parsley
and cook 5 minutes. Pour in chafing dish and keep warm over a low flame.
Serve with crackers. Note: Can use fresh seasonings instead of dry, but
must increase butter to 8 tablespoons instead of 6 if you use fresh.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.