Cold Crawfish Dip Food

COLD CRAWFISH DIP

Steps:

• Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. 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. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

CRAWFISH DIP

Steps:

• Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute.
• Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette slices.

CRAWFISH DIP

Steps:

• Preheat your oven to 375°F.
• Melt butter in a sauce pan on medium heat. Add your onion, bell peppers, and mushrooms. Let cook 2-3 minutes or until onions start to turn translucent.
• Add your garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper and hot sauce. Remember you can always add more seasonings later. Less sometimes is more unless you know exactly how you want/like it.
• Let cook for 5 minutes, stirring occasionally. Add cream cheese and reduce heat, stirring until smooth. Taste and adjust seasonings to your taste. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 15 minutes.
• Slice french bread into inch thick slices. Brush one side with olive oil, and lightly sprinkle that side with fresh ground pepper and paprika.
• Place slices of bread in the oven for 5-7 minutes or until toasted on each side.
• Serve bread with crawfish dip.
• You can substitute or add shrimp and crab in this recipe also.

HOT CRAWFISH DIP

Steps:

• In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
• Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
• Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.

CRAWFISH ELEGANTE DIP

Steps:

• In a large heavy skillet melt 1/4 cup butter.
• Add crawfish and saute 10 minutes.
• In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
• Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
• Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.

COLD CRAWFISH DIP

Steps:

• Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. 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. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.