4 ounces (1 stick) butter
1 cup finely diced onions
1 cup finely diced scallions
3 pounds cream cheese
8 ounces sour cream
1/4 cup freshly squeezed lemon juice
2 pounds crawfish tails, peeled
1/4 cup extra-dry vermouth
2 tablespoons Louisiana-style hot sauce, such as Crystal Hot Sauce
2 teaspoons cayenne pepper
2 teaspoons Creole seasoning, such as Tony Chachere's Original Creole Seasoning
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