Hot Crawfish Dip

• 1 lb crawfish tail
• 12 cup butter
• 1 bunch green onion, chopped
• 12 cup fresh parsley, chopped
• 3 tablespoons flour
• 1 pint half-and-half
• 3 tablespoons sherry wine
• salt, and
• cayenne

1. In a skillet saute the crawfish tails in 1/4 cup of the butter for 10 minutes.
2. In another skillet saute the green onion and parsley in the remaining butter and blend in the flour.
3. Gradually add the cream, stirring constantly, to make a thick sauce.
4. Add the sherry, crawfish, salt and cayenne.
5. Serve warm in a small crock pot or chafing dish.

crawfish tail, butter, green onion, fresh parsley, flour, sherry wine, salt, cayenne

Taken from www.food.com/recipe/hot-crawfish-dip-312434 (may not work)