Featured Recipe: McCormick Culinary® Crawfish And Crab Queso Fundido

The team at CHEF’STORE® thanks McCormick & Company, Inc for their sponsorship and for sharing this delicious recipe with us.

If you’re looking for an appetizer to wow your guest then try this crawfish and crab queso fundido from Executive Chef Brian Jupiter of Frontier in Chicago, Illinois!  Spanish for melted cheese, queso fundido is packed with flavor and is a dish that everyone will enjoy. Chef Jupiter’s take brings familiar flavors of OLD BAY®, minced garlic, and crushed red pepper and pairs them with hearty crawfish and crab for a filling beginning to any meal.

McCormick Culinary® Crawfish And Crab Queso Fundido

Yield: 4 servings 

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

Romesco Topper

3 Red bell peppers, roasted

2 Whole canned tomatoes

1/4 cup Almonds, toasted

1/4 cup Breadcrumbs

1 1/2 tbsps. Sherry vinegar

2 tsp. Garlic, roasted

1 tsp. Salt

1/2 tsp McCormick Culinary ® Black Pepper, Pure Ground

Crawfish And Crab Queso Fundido

2 tbsp. Oil

1 cup Onions, 1/4" dice

1/2 cup Celery, 1/4" dice

1/4 cup Red bell pepper, 1/4" dice

1/4 cup Green bell pepper, 1/4" dice

1 tbsp. Jalapeno, minced

1 tbsp. McCormick Culinary® Garlic, minced

1 tbsp. OLD BAY® Seasoning

1 tbsp. Salt

1 tsp. McCormick Culinary® Red Pepper, crushed

1/2 tsp. McCormick Culinary® Black Pepper, ground

1 pound Crawfish tail meat

4 oz. Crab claw meat

2 pound Chihuahua cheese

Corn Tortillas

Cooking Instructions

Romesco Topper

1. In a blender combine peppers, tomatoes, almonds, breadcrumbs, vinegar, garlic, salt, and pepper, and puree until smooth. Hold refrigerated for service.

Crawfish And Crab Queso Fundido

1. In a sauté pan over medium-high heat, add oil, onion, celery, bell peppers, jalapeno, garlic, OLD BAY® Seasoning, salt, and pepper. Sauté until vegetables are tender. Remove from pan and allow to cool.
2. In a bowl combine sautéed vegetables, crawfish and crab meat, and cheese until evenly distributed.
3. Portion mix equally into 8 oz ramekins. Hold refrigerated for service.

Serving

1. Set oven to 400°F. For each serving, bake one ramekin until cheese is melted and mix is heated through.
2. Top with 1/4 cup romesco. Serve with warmed corn tortillas.

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