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Crawfish Spread

Raven Higheagle


Crawfish are one of the most popular foods in Louisiana and I became accustomed to eating them when I lived in New Orleans. Not everyone outside of Louisiana is a fan of mudbugs though. They’re definitely an acquired taste for most people. One that’s best acquired with the help of lots of cold beer.
The most popular way to eat crawfish in Louisiana is the Crawfish Boil but, crawfish are delicious in so many dishes, including this cream cheese crawfish spread. The pickled okra is another ingredient in this recipe that is an acquired taste. People either love it or hate it.


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Makes 3 12 Cups (more of less)
5 Min
10 Min
Stove Top


  • 2 Tbsp
  • 3/4 c
    finely chopped red bell pepper
  • 1/2 c
    finely chopped sweet onion
  • 1 clove
    garlic, minced
  • 2 tsp
    cajun seasoning
  • 5 dash(es)
    tabasco sauce
  • 1/2 lb
    frozen crawfish tails, defrosted and drained of liquid
  • 8 oz
    cream cheese, softened
  • 1/4 c
    grated parmesan cheese
  • 3
    green onions, sliced
  • 4
    pickled okra, thinly sliced

How to Make Crawfish Spread


  1. Heat butter in a large nonstick skillet over medium-high heat.
  2. Add bell pepper and onion and sauté until softened, 3 to 4 minutes.
  3. Add garlic and Cajun seasoning and sauté for 1 minute.
  4. Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
  5. Turn heat down to medium-low and add cream cheese and Parmesan cheese.
  6. Stir until cheeses are melted and everything is combined well.
  7. Remove from heat and stir in green onions and pickled okra.
  8. Serve on French baguette crostini that have been rubbed lightly with a garlic clove.

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