Lump Crabmeat and Crawfish Dip by Chef John Folse

 Ingredients:

1 pound jumbo lump crabmeat

1 pound crawfish tails, package

1/4 cup butter

1 cup diced onions

1/2 cup diced celery

1/ cup diced red bell pepper

1/4 cup minced garlic

1/2 cup flour

3 cups evaporated milk

1/2 pound Swiss cheese

1/2 to 1 ounce sherry

Black pepper, to taste

Tabasco to taste

Directions:

In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Sprinkle in flour  and with a whisk, whip until a white roux is achieved.  Pour in evaporated milk bring to a boil and reduce to a simmer. Add cheese and sherry. Continue to cook until cheese is melted. Fold in crabmeat and crawfish tails and season to taste with salt and pepper and hot sauce. 

Serve warm with crackers.