Crawfish Elegante’

Crawfish Elegante'

Crawfish Elegante'

A vintage handwritten recipe for Crawfish Elegante' - a sure crowd pleaser.
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  • 1 pound cooked crawfish
  • 3/4 cup butter
  • 1 bunch green onions chopped
  • 2 garlic pods chopped
  • 1/2 cup chopped parsley
  • 1 pint half and half
  • 3 tablespoons Sherry
  • 3 tablespoons flour
  • Salt and pepper to taste cayenne or white pepper
  • Dash Tobasco


  • In a skillet saute' crawfish tail in 1/4 cup butter 10 minutes.
  • Drain well and discard liquid.
  • In another skillet saute' green onion, garlic, parsley in 1/2 cup butter.
  • Blend in flour, gradually add warm half & half.
  • Stir until it thickens, add sherry and crawfish tails, stirring gently.

Kitchen Helper 2

Large Skillet
Retro Mixing Bowls
Print Recipe Pin Recipe
Course Appetizer
Cuisine American


Serve with toast points or Melba Rounds. Double recipe serves 100 people as a dip. 

One Response

  1. I have made this for years as this is my Momma’s recipe. She was written up in the paper and maybe a magazine about the dinner parties she would give and it featured her Crawfish Elegant’! This is a Fabulous Recipe and you can make it ahead of time! It’s one of our go to favorites still! In Fact, we are having it for a Very Special Occassion tomorrow. Just watch the crawfish because many places are cutting their bags down to 12 ounces. It calls for 1 lb of crawfish, but we always add more! Also Louisiana crawfish are the Best!

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