Mommas Famous Crawfish Dip Recipes

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NIKI'S FAMOUS CRAWFISH DIP



Niki's Famous Crawfish Dip image

Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that tastes it agrees! It's best when prepared a day ahead of time and reheated. Serve with chicken flavored crackers.

Provided by Niki Mouton

Categories     Cheese Dips and Spreads

Time 30m

Yield 24

Number Of Ingredients 7

12 ounces frozen peeled crawfish tails, thawed
¼ cup butter
2 cloves garlic, chopped
1 tablespoon crab boil seasoning
1 teaspoon salt
1 tablespoon Old Bay Seasoning™
1 ½ (8 ounce) packages cream cheese

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.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.5 g, Cholesterol 35.5 mg, Fat 7 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 228.8 mg

CRAWFISH DIP



Crawfish Dip image

This should serve 8 to 10, but I usually double the recipe because it goes quickly. I'm always asked to make this for every gathering. It's a family favorite.

Provided by tonetta

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 10

Number Of Ingredients 10

1 cup butter
2 bunches green onions, chopped
¼ cup chopped fresh parsley
2 pounds peeled crawfish tails
2 tablespoons all-purpose flour
2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (1 pound) loaf processed cheese food, cubed
salt and black pepper to taste
hot pepper sauce to taste

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.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 12 g, Cholesterol 233.7 mg, Fat 34.4 g, Fiber 1.3 g, Protein 26.1 g, SaturatedFat 20.6 g, Sodium 804.1 mg, Sugar 8.2 g

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