"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crawfish Dip Recipe

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This recipe for Crawfish Dip, by , is from The Stafford/Morgan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daphne Morgan

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. Butter
2 Pounds Crawfish tails, with fat
4 (8 oz.) packages cream cheese, room temperature
1 bunch green onions, chopped
1 C. mayonnaise
1/2 tsp.hot pepper sauce
1 tsp. Worcestershire sauce
Snack Crackers of choice

Directions:
Directions:
Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until they have sweated (slightly soft).
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. Use a hand-mixer or blender on low for best results.
Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color, (add to taste).
When the crawfish have cooled slightly, chop to bite size pieces and stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight or for 8 hours. The longer it sits chilling the better it taste.
Use snack crackers to dip

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
30

 

 

 

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