Crawfish Dip
- 1 stick margarine or butter
- 3 whole bunches green onions, chopped
- 1 pkg. Mexican Hot Velveeta, cubed
- 2 egg yolks, beaten
- 1 small can of milk (I use a large one and keep
adding)
- 1 pkg. frozen crawfish tails (already cooked and
seasoned)
- 3 T. flour
Melt butter and sauté onions. Add flour and stir for about
2 minutes. Add milk as if making a while sauce.
Reduce heat, add cheese and egg yolks.
Finally, add crawfish, cooking over very low heat.
Serve in chafing dish with Ritz crackers. Note: I add
milk a little at a time because it thickens over the heat.