Smoked Crawfish with a Creole Mustard and Roasted Red Pepper
| Yield: | 1 Servings |
| Categories: |
| CHEESECAKE | ||
| 1 | c | Parmigiano-Reggiano cheese |
| 1 | c | Bread crumbs |
| 1/2 | c | Melted butter |
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped red peppers |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 1 3/4 | lb | Cream cheese; at room temperature |
| 4 | lg | Eggs |
| 1 | c | Grated Maytag White Cheddar cheese; plus 1/4 cup for garnish |
| 1/2 | c | Heavy cream |
| 1 | lb | Smoked crawfish tails; rough chopped |
| 4 | Roasted red peppers | |
| 2/3 | c | White wine |
| 1/2 | c | Creole mustard |
| Salt and pepper | ||
| 1/4 | c | Fried crawfish tails |
| 1 | tb | Chopped parsley |
| 1 | tb | Brunoise red onions |
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