This is a twist on a classic dish. Since Lobster can get expensive, leftover crawfish is a great substitute. It works great as an appetizer as well as a main dish.
2 tablespoons Butter 1 tablespoon Flour 2 cups Crawfish 1/2 teaspoon Salt dash Cayenne Pepper 1/2 cup Milk 1/2 cup Cream 1 teaspoon Vinegar 1 tablespoons Lemon Juice 2 Egg Yolks
Melt the butter in a saucepan, add the flour and stir until combined. Add the crawfish to the saucepan. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks in a bowl and stir them into the cooked mixture, using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over toast.
Enjoy!!!
