Boiled Crawfish Dip Recipes

CRAWFISH DIPPING SAUCE

Steps:

• Add all ingredients to a bowl and whisk until smooth.
• Cover tightly or pour into a container with a lid. Refrigerate for a few hours before you want to eat it to give flavors time to marry.
• Refrigerate any leftovers for up to 1 week.

COLD CRAWFISH DIP

Steps:

• Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
• In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

NIKI'S FAMOUS CRAWFISH DIP

Steps:

• Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
• Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted. Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.

CRAWFISH BOIL DIP

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate up to 5 days.

HOT BAKED CRAWFISH DIP

Steps:

• Preheat oven to 350 degrees F.
• Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
• Gently fold in the crawfish tail meat.
• Season with salt and pepper.
• Spread the crawfish mixture into a small baking dish or pie plate.
• Bake for 20 minutes. Top dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
• Serve hot spread on crackers or crostini.

LOUISIANA BOILED CRAWFISH

Steps:

• Fill a 100 quart stockpot 60% of the way with water.
• Add all the seasonings, mustard, horseradish, minced garlic, bay leaves, hot sauce, and lemon concentrate into the water.
• Light the propane burner with the valve 3/4 open.
• While the water comes to boil add in celery, onions, and heads of garlic.
• Squeeze the juice of the lemons and oranges into the water and toss the halves in.
• Cover the pot while waiting for the water to boil.
• Once the water reaches a rolling boil, toss in the potatoes and boil for 10 minutes.
• Add crawfish, sausage and mushrooms to the pot and open up the propane value all the way.
• Once the pot comes to a rolling boil again set a timer for 2 minutes.
• Shut off the burner and cool down the pot by adding the frozen corn and ice. (you can also hose down the exterior of the pot to lower the temperature)
• Let the crawfish soak for 30 minutes to absorb the seasoning.
• Lift the basket and allow the crawfish to drain.
• Serve from basket or empty the basket onto a table layered with newspaper