Hot Crawfish Dip Recipe 395

SHERRY'S SPICY CRAWFISH DIP

Steps:

• Take one lb. of the crawfish tails and process them in a food processor until well chopped.
• Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
• Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
• Mix well and cook over low heat until the cheese is completely melted.
• After the cheese is melted, add the crawfish and mix well.
• Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
• Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
• Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.

CHUNKY CRAWFISH SPREAD

Steps:

• Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers.

HOT CRAWFISH DIP RECIPE - (3.9/5)

Steps:

• Saute onions, bell pepper and garlic in butter. When tender add crawfish, pimiento and seasoning. Cook about 10 minutes then add cream cheese over low fire. When mixed and smooth and bubbly it's ready to serve. Put a spoonful on a piece of French Bread and enjoy!

HOT CRAWFISH DIP RECIPE - (4/5)

Steps:

• In a large heavy skillet or pot, melt butter over medium heat; add green onions, bell pepper, and garlic and saute until tender, stirring so they don't brown. Stir in thawed crawfish, drained pimientos, and creole seasoning and cook about 10 minutes. There will be some liquid left and that's fine. Reduce heat to low, stir in the cream cheese until smooth and just beginning to bubble. Transfer to a serving dish and serve hot on buttered and toasted French bread rounds.

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.

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.

SPICY CRAWFISH DIP

Steps:

• Thaw crawfish tails.
• Combine crawfish tails, soup, and cream cheese in a saucepan.
• Heat until melted.
• Add seasonings and onions.
• Mix well.
• Serve with corn chops. (I prefer Frito scoops.).
• I prefer Campbell's potato soup and Tony chacere's Creole seasoning.
• This a a recipe from a very good cook and friend.

HOT CRAWFISH DIP

Steps:

• In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
• Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
• Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.

CRAWFISH ELEGANTE DIP

Steps:

• In a large heavy skillet melt 1/4 cup butter.
• Add crawfish and saute 10 minutes.
• In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
• Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
• Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.

CRAWFISH DIP

Steps:

• In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
• Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
• Let cool and then refrigerate until ready to serve.

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.

CRAWFISH DIP

Steps:

• Preheat your oven to 375°F.
• Melt butter in a sauce pan on medium heat. Add your onion, bell peppers, and mushrooms. Let cook 2-3 minutes or until onions start to turn translucent.
• Add your garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper and hot sauce. Remember you can always add more seasonings later. Less sometimes is more unless you know exactly how you want/like it.
• Let cook for 5 minutes, stirring occasionally. Add cream cheese and reduce heat, stirring until smooth. Taste and adjust seasonings to your taste. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 15 minutes.
• Slice french bread into inch thick slices. Brush one side with olive oil, and lightly sprinkle that side with fresh ground pepper and paprika.
• Place slices of bread in the oven for 5-7 minutes or until toasted on each side.
• Serve bread with crawfish dip.
• You can substitute or add shrimp and crab in this recipe also.

CRAWFISH DIP

Steps:

• Sauté bell pepper, onions, celery, garlic and crawfish in butter.
• Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
• Add parsley if desired. Serve warm.