LOUISIANA CRAWFISH DIP

2 lbs. crawfish tails, rinsed and drained
2 to 3 bunches green onions, chopped (save some for garnish)
1/4 cup fresh chopped parsley
2 sticks butter or margarine
2 Tbsp. flour
1 (12-oz) can Pet evaporated milk
1 lb. Velveeta Mexican Cheese, cut into cubes
2 egg yolks, beaten
Salt and pepper to taste
Tabasco sauce to taste

About 30 minutes before serving, in a large pot over medium heat, saute green onions in butter.

Add parsley and crawfish. Simmer for 5-6 minutes or until crawfish tails are cooked through, stirring frequently.

Stir in flour to coat crawfish.

Combine egg yolks and milk in a small bowl; stir into crawfish. Add cheese, stirring continuously on medium-low heat, until cheese is melted.

Add salt, pepper, and Tabasco to taste. Allow to cool to room temperature.

TO SERVE:
Garnish with remaining green onions. Serve with tortilla chips or crackers.