Crawfish Fingers
	
	 1 cup     Chopped onion
	 1 cup     Chopped celery
	 4 cloves  Garlic, crushed
	 1 stick   Butter
	 1 pound   Crawfish tails
	 3 tbs     Vermouth
	 2         Green onions with tops, chopped
	           Parsley, finely chopped
	 1 tbs     Worcestershire sauce
	           Juice of lemon
	           Salt and pepper to taste
	 3 tsp     Liquid crab boil
	 2 pkgs    Cream cheese
	 1 loaf    Bread
	
	Place onion, celery, and garlic in food processor. Melt butter in skillet and
	sauté vegetables util soft. Place crawfish in food processor. Add to
	vegetables and simmer 5 minutes. Add Vermouth, green onions, parsley, 
	Worcestershire Sauce, lemon juice, salt, and pepper. Cook 2 minutes. Add liquid
	crab boil. Place cream cheese in microwave for 2 minutes or until soft.
	
	Blend in crawfish mixture and cool until ready to use. Cut crust off bread slices.
	Roll bread with rolling pin. Spread crawfish mixture thinly on bread. Roll
	into fingers. Refrigerate.
	
	Yields: 24



	
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