Chunky Crawfish Spread Food

CHUNKY CRAWFISH SPREAD

Chunky Crawfish Spread image

Seafood is plentiful here, and crayfish is my favorite. I like to serve this tasty appetizer while the main course is finishing up in the oven. Suggested romance: Shrimp may be substituted for the crawfish.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) frozen cooked crawfish tails, thawed
1 package (8 ounces) cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 teaspoon Creole seasoning
1/2 teaspoon salt
6 to 12 drops hot pepper sauce
Assorted crackers

Steps:

Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers.

Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

CRAWFISH BUTTER

Crawfish Butter image

These two delicious items, combined into one, make for an amazing Louisiana tasting spread. Served with anything from toasted French bread to Grilled Oysters, this delectable butter will spice up your meal with that much needed Cajun zest.

Provided by LaSeafood

Categories Very Low Carbs

Time 2h

Yield 12 people, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups unsalted butter
1 lb of louisiana crawfish tail
5 -6 whole garlic cloves
1 shallot, diced
3 tablespoons cajun seasoning
1/3 cup dry white wine
3 tablespoons lemon juice
1 tablespoon dried basil
1/3 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
salt & pepper

Steps:

Leave butter at room temperature for about 1 hour before starting recipe.
Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
Slice off as needed.
Chef: Michael O'Boyle.
Credits: ChickenFriedGourmet.com.

Nutrition Facts : Calories 290.4, Fat 28.1, SaturatedFat 17.6, Cholesterol 121.7, Sodium 50.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 7.3

CHUNKY CRAWFISH SPREAD

Chunky Crawfish Spread image

Seafood is plentiful here, and crayfish is my favorite. I like to serve this tasty appetizer while the main course is finishing up in the oven. Suggested romance: Shrimp may be substituted for the crawfish.

Provided by Allrecipes Member

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound frozen cooked crawfish tails, thawed
1 (8 ounce) package cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red bell pepper, minced
1 small onion, finely chopped
6 garlic clove (blank)s garlic cloves, minced
½ teaspoon Creole seasoning
½ teaspoon salt
6 drops hot pepper sauce
1 (8 ounce) package Assorted crackers

Steps:

Chop crawfish; pat dry. In a small mixing bowl, beat the cream cheese. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 13.7 g, Cholesterol 61 mg, Fat 12.2 g, Fiber 0.9 g, Protein 8.5 g, SaturatedFat 5.2 g, Sodium 363.3 mg, Sugar 2.1 g

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