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hot crawfish dip

★★★★★ 1
a recipe by
Ruby Henderson
Kenner, LA

If crawfish are out of season try substituting shrimp. If possible use boiled crawfish or shrimp for the extra flavor and just add them last so they don't overcook and get too rubbery. Some day I want to try adding some of the leftover garlic and corn that has been cooked in the crawfish boil. The hard part will be getting lucky enough to have any leftover. But I bet it will be extra good! No good Cajun cook ever follows a recipe exactly. We like to throw in everything but the dog and the cat!

★★★★★ 1
prep time 10 Min
cook time 20 Min

Ingredients For hot crawfish dip

  • 1/3 stick
  • 4
    green onions (green and white parts) chopped
  • 1 lb
    crawfish tails (roughly chopped if they are large)
  • 1 dash
    worcestershire sauce
  • 1 tsp
    zest and the juice of 1 lemon
  • 1 Tbsp
    chopped fresh parsley
  • 1 8oz pkg
    cream cheese
  • 1 3oz pkg
    velveeta cheese (if you like spicy use the velveeta pepperjack)
  • several dash
    of hot sauce to taste (optional)

How To Make hot crawfish dip

  • 1
    Saute the green onions and parsley in the butter for a few minutes. Cube the cream cheese and Velveeta cheese for easier melting and add along with the worchesterschire sauce, lemon zest and juice. When cheese is just about halfway through melting add the crawfish so it can heat through.
  • 2
    When the cheeses have melted remove from heat and serve hot with crackers or chips or toast rounds.
  • 3
    This is also excellent on thin slices of French bread that have been brushed on one side with olive oil or butter and lightly dusted with Italian herbs and grated parmesan and toasted in the oven. My favorite !! They are easy enough to make but we in South Louisiana are fortunate to be able to buy them in the grocery stores.

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