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Hot Crawfish Dip

Photo: Jennifer Davick; Styling: Amy Burke Massey
Hands-on time 30 mins
Total time 30 mins
Yield Makes 8 to 10 servings
In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.

Ingredients

  • 1/2 cup butter
  • 1 bunch green onions, sliced (about 1 cup)
  • 1 small green bell pepper, diced
  • 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
  • 2 garlic cloves, minced
  • 1 (4-oz.) jar diced pimiento, drained
  • 2 teaspoons Creole seasoning
  • 1 (8-oz.) package cream cheese, softened
  • French bread baguette slices
  • Garnishes: sliced green onion, chopped flat-leaf parsley

How to Make It

  1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

Cook's Notes

You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.