Hot Crawfish Dip

Crawfish tails cooked in a spicy cream sauce with green onions, bell pepper, and garlic and served on thin, buttered and toasted French bread rounds.
Photo by Diane V.
Crawfish dip.
Served with toasted bread.
Photo by Diane V.
Served with toasted bread.
Crawfish dip is a great for potlucks!
Photo by Diane V.
Crawfish dip is a great for potlucks!
Served with toasted bread.
Crawfish dip is a great for potlucks!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    stick (1/4 cup) salted butter

  • 1

    bunch green onions, thinly sliced (3/4 - 1 cup)

  • 1

    small bell pepper, finely chopped (1/2 cup)

  • 1 to 1 1/2

    lbs. crawfish tails (I used (2) 12 oz. pkgs. frozen, thawed)

  • 2

    medium cloves garlic, finely minced (about 1 1/4 tsp)

  • 1

    (4 oz) jar chopped pimientos, drained well

  • 2

    teaspoons Tony Chachere's creole seasoning

  • 1

    (8 oz) package cream cheese

  • Small diameter French bread, sliced thin, buttered and lightly toasted (I used French bread twin loaves from Wal-mart Deli)

Directions

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.

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