Recipe: Crawfish Pat

The thought of this scrumptious crawfish dish makes my mouth water!

This Recipe is from the 06 - June 2005 issue of Today in Mississippi
Crawfish Pat
Category: Seafood
1 cup finely chopped onion
1 cup finely chopped celery
1 stick margarine (not butter)
1 can cream of celery or cream of mushroom soup
1 large can low-fat evaporated milk
1 (6-oz.) pkg. low-fat cream cheese
1/4 tsp. liquid crab boil
1/8 tsp. garlic powder
1 tsp. cornstarch
2 lbs. crawfish tails, peeled
1 cup colby cheese, shredded
Salt, pepper to taste (optional)
1 pkg. fettucine pasta, cooked


Saute onion and celery in margarine until thoroughly wilted. Add soup, milk, cream cheese, crab boil and garlic powder. Mix cornstarch with a little water and add to mixture. Cook about 10 minutes. Add crawfish and colby cheese. Mix thoroughly. Serve over hot cooked fettucine with french bread and a salad.

Notes: Leftover sauce can be frozen. Shrimp and crab can be used in this recipe. If I use frozen crawfish, I add a little liquid crab boil to the water when defrosting for more zip. Recipe can also be used for a crawfish pie: put in crust, top with second crust and bake at 350 degrees until crust is browned, about 45 to 50 minutes.

Author: Pat Kersteter

Today In Mississippi

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