Hot Baked Crawfish Dip Food

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.

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.

HOT CRAWFISH DIP

Steps:

• Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
• Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
• Garnish with green onion slices or chopped parsley.
• Serve with toasted French bread slices.

HOT CRAWFISH DIP

Steps:

• 1. Saute the green onions and parsley in the butter for a few minutes. Cube the cream cheese and Velveeta cheese for easier melting and add along with the worchesterschire sauce, lemon zest and juice. When cheese is just about halfway through melting add the crawfish so it can heat through.
• 2. When the cheeses have melted remove from heat and serve hot with crackers or chips or toast rounds.
• 3. This is also excellent on thin slices of French bread that have been brushed on one side with olive oil or butter and lightly dusted with Italian herbs and grated parmesan and toasted in the oven. My favorite !! They are easy enough to make but we in South Louisiana are fortunate to be able to buy them in the grocery stores.

HOT BAKED CRAWFISH DIP

Steps:

• Preheat oven to 350 degrees F.
• Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
• Gently fold in the crawfish tail meat.
• Season with salt and pepper.
• Spread the crawfish mixture into a small baking dish or pie plate.
• Bake for 20 minutes. Top dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
• Serve hot spread on crackers or crostini.

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.

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.

CRAWFISH DIP

Steps:

• Sauté bell pepper, onions, celery, garlic and crawfish in butter.
• Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
• Add parsley if desired. Serve warm.

HOT CRAWFISH DIP RECIPE - (3.9/5)

Steps:

• Saute onions, bell pepper and garlic in butter. When tender add crawfish, pimiento and seasoning. Cook about 10 minutes then add cream cheese over low fire. When mixed and smooth and bubbly it's ready to serve. Put a spoonful on a piece of French Bread and enjoy!

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.

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.