Cheesy Crawfish Dip

Leah Stacey


This dip is so full of flavor. Even people who don't like seafood love this dip. It is a favorite in my house for sure! I don't have easy access to fresh crawfish so I just use the frozen ones.

★★★★★ 1 vote
a crowd


1 c
butter (2 sticks)
bunches of green onions, chopped
1/4 c
fresh parsley, chopped
2 lb
peeled crawfish tails (if using frozen crawfish then thaw and rinse before adding)
2 Tbsp
all purpose flour
egg yolks, beaten
12 oz can of evaporated milk
2 lb
velveta cheese, cubed
salt and pepper to taste
tabasco sauce to taste


1Melt butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour.
2In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low.
3Gradually add cheese cubes, stirring continuously until the cheese has melted.
4Season with salt, pepper, and Tabasco sauce. Remove from heat. Let it stand a little before serving that way it has time to thicken just a bit.
5You can serve this in a small crock pot or in a nice bowl. I like to use the scoop chips with this dip.

About Cheesy Crawfish Dip