Crawfish Dip Slow Cooker Recipe 355 Food

CRAWFISH DIP SLOW COOKER RECIPE - (3.5/5)

Steps:

• 1. 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. 2. 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

HOT 'N SPICY CRAWFISH DIP

Steps:

• Step 1 Set up your slow cooker and set it on High to heat up while you prepare the dip. Step 2 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. Step 3 Add paprika and cayenne pepper, and cook 1 more minute. Step 4 Place crawfish, cream cheese, cheddar cheese, and cream in a 6-quart slow cooker. Step 5 Change your cooking setting to HIGH. Step 6 Stir in bell pepper mixture, creole mustard, worcestershire sauce, and hot sauce. Step 7 Add the chopped green peppers Step 8 Break up the cream cheese with a large spoon so that the dip is loosely mixed. Step 9 Cover and cook on HIGH 30 minutes. Step 10 After 30 minutes, uncover and stir to make sure ingredients are thoroughly mixed. Cover and cook for an additional 10-15 minutes. Step 11 Reduce heat to WARM. Stir in lemon juice and parsley Step 12 serve with crackers, pita chips or toasted baguette slices.

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.

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.

BAKED CRAWFISH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
• Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
• Bake in the preheated oven until the top is lightly browned, about 20 minutes.

HOT CRAWFISH DIP

Steps:

• In a skillet sauté the crawfish tails in ¼ cup of the butter for 10 minutes.
• In another skillet sauté the green onion and parsley in the remaining butter and blend in the flour.
• Gradually add the cream, stirring constantly, to make a thick sauce.
• Add the sherry, crawfish, salt and cayenne.
• Serve warm in a small crock pot or chafing dish.