Cheesy Crawfish Dip Recipes

CRAWFISH DIP

Steps:

• Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
• In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.

CAJUN CHEESE DIP

Steps:

• In medium pot over medium high heat, saute garlic and white parts of scallions in butter until slightly tender.
• Mix in crawfish or crab and cook for about 5 minutes on low.
• Pour mixture in bowl and set aside.
• Add cheese and tomatoes to empty pot and cook over medium low heat until melted and combined.
• Stir in reserved scallion mixture.
• Heat on low until well blned and very warm.
• Season with salt and pepper to taste.
• Garnish with sliced green scallion tops.

EASY CHEESY CRAWFISH DIP

Steps:

• Place the processed cheese and 1 teaspoon of cream of mushroom soup into a slow cooker. Turn the slow cooker to High and set aside.
• Melt half of the butter in a large skillet over medium heat. Stir in the onion and green pepper; cook and stir until the onion has softened and turned translucent, about 10 minutes. Scrape the onion mixture into a bowl and set aside. Melt the remaining butter in the skillet along with the garlic. Once the garlic begins to sizzle and is aromatic, add the crawfish tails, and season with cayenne pepper, salt and pepper. Cook and stir until the crawfish is hot, then stir into the onion and pepper mixture.
• Place the crawfish mixture into a food processor, and process until the mixture is finely ground, or to your desired consistency. Stir the crawfish mixture into the slow cooker along with the can of diced tomatoes. Cover, and continue to cook 45 minutes, stirring occasionally. Once hot, set the slow cooker to Low until ready to serve.

HOT CRAWFISH DIP

Steps:

• 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.
• Garnish with green onion slices or chopped parsley.
• Serve with toasted French bread slices.