Crawfish Dipping Sauce Recipes

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.

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.

CRAWFISH BOIL DIP

Steps:

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

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

Steps:

• In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
• In large skillet, heat oil over medium high heat. Once the surface begins to shimmer, reduce the heat to low.
• Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
• In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.

CRAWFISH IN RED SAUCE

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic, onion, bell pepper, and celery. Cook and stir until the onion is translucent and the celery is tender, about 10 minutes. Stir in the tomato sauce, chopped tomatoes with their juice, and diced tomatoes; season to taste with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes.
• Stir in the crawfish tails, and simmer until hot, 5 to 10 minutes.

CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE

Steps:

• In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended., In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce. Serve with beignets.

BEST CRAWFISH BOIL RECIPE

Steps:

• Fill up a large pot with water over medium-high heat. Add old bay seasoning, garlic, and lemon. Bring it to a boil.
• Add corn and baby potatoes into the water. Boil for about 10 minutes.
• Add sausage and onions. Cover with a lid and boil for an additional 5 minutes.
• Gently stir in crawfish. Boil for 5-6 minutes or until the crawfish turns into bright red color. Season with salt and pepper to taste. (If you crawfish is pre-cooked, you'll only need 3-4 minutes; if yours is frozen, add 2-3 more minutes.)
• Drain the mixture (you can reserve about 1/2 cup of the broth for serving).
• Transfer the crawfish boil to a serving plate or on the newspaper.
• Sprinkle with parsley. Serve with melted butter or homemade seafood boil sauce. Enjoy!

CRAWFISH CREAM SAUCE

Steps:

• Heat pan to medium heat and melt butter
• Add garlic, onion, and bell peppers. Saute until onions are translucent. This should be about 4-5 minutes.
• Pour the half and half in to the pan. Stir and allow to cook until the cream mixture thickens.
• Once the half and half thickens, add the lemon juice, crawfish tails, and stir until everything is combined.
• Cook for an additional 2 minutes and then remove from heat.
• Serve and enjoy!