" Is this lox shmear?" Dahlia asks, opening the fancy gift bag I couldn't really afford but purchased anyway and pulling out the Mason jar packed with the pink spread.
"Crawfish spread," I say. "But I imagine it would go very nicely on a bagel, same as lox."
I am underplaying how delicious this stuff is. It's just poached crawfish tails blended in the Cuisinart with lots of butter and garlic, and a little cayenne pepper, but it's become my favorite thing in the world to eat. I serve it at the restaurant as an appetizer with toast points. "

― Susan Rebecca White , A Place at the Table