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Cold Crawfish Dip

Cold Crawfish Dip

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
KSHARP01

KSHARP01

This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

DIANNEGT
18

DIANNEGT

12/10/2004

Brought this to an office holiday party and it was a BIG hit! I liked that I could make it the night before and not worry about finding a way for it to arrive to the party "warm." I used crawfish that had been cooked and cleaned as part of the packaging process, and that worked GREAT - made it even easier to make! I thought it could use a touch more hot sauce, but that is more of a "taste" thing...

riverliving
16

riverliving

10/20/2004

YUM! This turned out great. I suppose you could chop or shred the tails for a less lumpy consistency, but I personally LOVE a big chunk of crawdaddy on my cracker. This is a keeper...Thanks for sharing!

IMVINTAGE
12

IMVINTAGE

6/21/2007

I cut the recipe in half & added a lot more hot sauce & worcestershire. Only I used Louisiana Hot Sauce which is one of the mildest. I managed to get most of the crawfosh out whole (leftovers from a crawfish boil) so i gave them a rough chop & only sauteed them long enough to heat them a bit & get them well-buttered. The dip was very well received but I don't know that I'll make it again using crawfish. I think I would prefer it w/ shrimp although that may be due to the fact that I had to shuck all the crawdads. LOL I jsut served it w/ saltines...thansk for the recipe KSharp01!

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