My Killer Crawsifh Dip au Gratin

★★★★★ 1 Review
PastryChefFrancy avatar
By Francine ---
from Raleigh, NC

To become AMERICAN of course is learning how to cook American... Being French and having gone to several cooking schools, they never taught me that kind of CUISINE...SO TO SAY ...ANWYWAY! None the less this is one of the best dishes I could have come up with. For me there will be never enough cheese...Colby, Cheddar, American, Jack, Monterey, Cream Cheese and Cottage..... One thing though is that more than likely I have no intentions to come back to my French Cooking under any circumstances...not rich enough to my liking!!

serves 4-6
prep time 5 Min
cook time 5 Min


  • 1 c
    cooked crawfish deshelled
  • 11/2 c
    white american cheese grated
  • 1 c
  • 1 c
    white colby cheese grated

How To Make

  • 1
    Preheat the oven at 450 degrees. Mix all ingredients together and place in individual small baking dishes. Spread generously with Colby cheese and sprinkle with finely chopped garlic...I said you can't make it fine enough or do not have the patience, then press it in a garlic press. Sprinkle fresh chopped very fine parsley. I am in some ways still FRENCH... It is so gooood...and so comforting. I love having it with a glass (of 6 ounces)or two and at times three of a chilled Pinot Santa Margarita and French hot bread to dip into...
  • 2
    Bake for about 5-7 minutes until bubbly and ready to be devoured.
  • 3
    I do add parsley to my garlic when I do chopped it extremely fine...

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