Took this to a Superbowl party and it was a huge hit. While making, I poured off half the oil before adding the cream cheese because it seemed way too oily. Next time I will use half as much butter--it was far too much. I also used 1/3 less fat cream cheese and only 12 oz of crawfish meat because that was the size it was sold in--it is hard to imagine putting more in after the fact. It was chockful of crawfish meat. Even with these changes, it was delicious and devoured.
Hot Crawfish Dip
Photo: Jennifer Davick; Styling: Amy Burke Massey
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.
Yield: Makes 8 to 10 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
30 Minutes
Total:
30 Minutes
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
Preparation
- 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.
Note:
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.
Hot Crawfish Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Southern, Cajun/Creole
- MAIN INGREDIENT: Shellfish
- PUBLICATION: Southern Living
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