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Crawfish Dip Slow Cooker


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Rate this recipe 3.6/5 (13 Votes)


  • 2 tablespoons salted butter
  • 1/2 cup diced green bell pepper
  • 1 small yellow onion, diced (about 1 cup)
  • 1/2 cup diced celery
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 pound frozen peeled crawfish tails, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 cups grated extra-sharp Cheddar cheese (about 8 oz.)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crackers, toasted baguette slices


Adapted from


Step 1

1. Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute.

2. Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette slices

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