Cold Crawfish Dip

19 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 8 hr 30 min

“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.” - by KSHARP01

Ingredients

1/2 cup butter
2 pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce, or to taste

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Metric US

Original recipe yields 20 servings

Directions

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.

Nutrition

Amount Per Serving (20 total)

Calories
309 cal
15%

Fat
29.4 g
45%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (19)

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DIANNEGT

Dec. 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 ..." See morethat 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

Oct. 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 sha..." See morering!"

IMVINTAGE

Jun. 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 c..." See morerawfish 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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