Crawfish Elegante Dip Recipes

HOT BAKED CRAWFISH DIP

Steps:

• Preheat oven to 350 degrees F.
• Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
• Gently fold in the crawfish tail meat.
• Season with salt and pepper.
• Spread the crawfish mixture into a small baking dish or pie plate.
• Bake for 20 minutes. Top dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
• Serve hot spread on crackers or crostini.

CRAWFISH ELEGANTE DIP

Steps:

• In a large heavy skillet melt 1/4 cup butter.
• Add crawfish and saute 10 minutes.
• In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
• Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
• Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.

CRAWFISH DIP

Steps:

• 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.
• 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.

CRAWFISH DIP

Steps:

• In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
• Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
• Let cool and then refrigerate until ready to serve.

BAKED CRAWFISH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
• Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
• Bake in the preheated oven until the top is lightly browned, about 20 minutes.

CRAWFISH DIP

Steps:

• Preheat your oven to 375°F.
• Melt butter in a sauce pan on medium heat. Add your onion, bell peppers, and mushrooms. Let cook 2-3 minutes or until onions start to turn translucent.
• Add your garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper and hot sauce. Remember you can always add more seasonings later. Less sometimes is more unless you know exactly how you want/like it.
• Let cook for 5 minutes, stirring occasionally. Add cream cheese and reduce heat, stirring until smooth. Taste and adjust seasonings to your taste. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 15 minutes.
• Slice french bread into inch thick slices. Brush one side with olive oil, and lightly sprinkle that side with fresh ground pepper and paprika.
• Place slices of bread in the oven for 5-7 minutes or until toasted on each side.
• Serve bread with crawfish dip.
• You can substitute or add shrimp and crab in this recipe also.

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.