Spicy Crawfish Spread Recipes

SPICY CRAWFISH SPREAD

Steps:

• In 8-inch skillet, melt butter over medium-high heat. Cook onion, celery and garlic in butter 5 minutes, stirring frequently, until tender. Add seasoning blend and red pepper; cook and stir 30 seconds longer.
• In medium bowl, mix vegetables and crawfish tails. Add cream cheese; stir gently to combine. Serve with celery sticks.

CRAWFISH SPREAD RECIPE

Steps:

• Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper and onion and saute until softened, 3 to 4 minutes.
• Add garlic and cajun seasoning and saute for 1 minute. Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
• Turn heat down to medium-low and add cream cheese and Parmesan cheese. Stir until cheeses are melted and everything is combined well.
• Remove from heat and stir in green onions and pickled okra.

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.

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.

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 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.

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.