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Makes 4 servings.

• 1 pound peeled crayfish tails, fresh or frozen
• 1/2 cup butter or margarine
• 1/2 cup flour
• 1/2 cup chicken broth
• 1/2 cup white wine or water
• 1 cup milk
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• salt and pepper to taste
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon chopped parsley
• 1 package (8 ounces) linguine, cooked

Thaw crayfish if frozen.

In a saucepan over medium heat, combine butter and flour.

Add chicken broth, wine, milk, garlic, lemon juice and season with salt and pepper.

Stir and cook until thick.

Stir in Parmesan cheese.

Add crayfish; heat thoroughly.

Serve over cooked linguine and sprinkle with parsley.

Maryland Dept of Agriculture Seafood & Aquaculture


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