1/2 cup butter, divided in half

1 bunch green onions, chopped

1/2 cup flat leaf parsley, chopped

3 Tablespoons flour

1 pint half and half cream

3 Tablespoons dry sherry (try to buy the good stuff at the liquor store)

1 Tablespoon garlic, minced

Salt and Pepper to taste

5-6 drops Tabasco sauce

Crackers

In a large skillet, melt 1/4 cup butter.  Add crawfish and saute for about 10 minutes or until cooked through.  Remove to a small bowl and set aside.

In the same skillet, melt remaining butter and saute green onions, garlic and parsley.

Sprinkle flour over onion mixture and stir until combined.  Slowly add the cream.  Stirring constantly to create a thick sauce.

Add sherry, Tabasco and salt/pepper to taste.

Stir in the cooked crawfish and serve hot with crackers.

Notes:

* It is best to serve this in a chafing dish, but if you do not have one then remember to reheat this dip throughout the party. Reheat gently!

*Serve with any crackers or sliced baguette