It’s crawfish season here in Louisiana. These delicate, tasty freshwater crustaceans aren’t around very long in the spring, so it’s time to get cooking. This year I am making a unique recipe featuring this mudbug, “Crawfish Cheesecake.” And it is not what you might think it to be. Nope, this dish is not a dessert. Rather, it is a rich and savory appetizer with just enough crawfish to give it a taste of Louisiana. According to my friends who sampled the recipe, it is best when serve it with salty crackers such as Ritz crackers.

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