Cajun Crawfish Dip


My younger sister’s birthday is today and I spoiled her with a birthday party featuring all of her favorite foods, including smoked salmon, open-faced steak sandwiches, quiche, and this fabulous crawfish dip. 


This is one of the recipes that I have honed over years of practice. I have made alterations over the years and I truly think this is the best version. It is spicy, creamy, and – most importantly – the flavor of the crawfish isn’t lost in the mix. 

Crawfish season in the South is something truly worth celebrating. Those from other regions don’t undestand. This is best exhibited in an episode of one of our favorite shows, The League, in which Ruxin asks Andre what crawdads are. Andre responds: “evil shrimp.” We laughed our Southern-twanged laughs. Evil Shrimp. Restaurants that serve so-called “mudbugs” advertise such on billboards and banners. We all get excited when we can by our favorite crustaceans by the pound. Last night we went out to Bentonville staple Flying Fish, where BF enjoyed a pound of broiled crawfish, cooked with corn and potatoes: 


While in theory I have no problem at all with peel-your-own, in practice, I just can’t do it. I can’t stand peeling apart their little bodies. For softies like myself, this dip is a fantastic way to capitalize on the gloriousness that is crawfish season. 


Cajun Crawfish Dip


You will need:

  • 12 ounce package frozen, peeled crawfish tail meat
  • 2 tbsp. butter
  • 2 tsp. minced fresh garlic
  • 1 tsp. salt
  • 1 tbsp. crab boil seasoning
  • 1 package 8 ounce cream cheese
  • 1 package 8 ounce chive and herb cream cheese
  • 1/2 cup corn
  • 1/2 cup very finely diced tomatoes
  • 1/2 cup diced green onions
  • 1 tbsp. Cajun spice blend (Old Bay, for example)
  • Optional: as much Tabasco or Louisiana hot sauce as you think prudent
  • Optional: 1/2 cup chopped fresh parsley
Method:
  • Saute thawed crawfish tails with butter, garlic, salt, and crab boil seasoning on medium heat in a large skillet. The crawfish tails are already cooked, so they will only need three to five minutes. 
  • Stir in cream cheeses, corn, tomatoes, and cajun spice blend, as well as optional hot sauce. Reduce heat slightly if needed, and cook until cream cheese is melted and consistency is uniform. 
  • Stir in green onions and optional parsley, if desired. 
  • Serve hot with crusty French bread or buttery crackers. 
Words of wisdom: 
  • In the event that crawfish have reached exorbitant prices in your area (the bag I purchased from Walmart was over $15), you can substitute shrimp. 
  • Leftover crawfish dip makes a fantastic pasta sauce. Just stir in chopped roasted red peppers and sauteed zucchini and bake together with cooked ziti. 

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Comments 2

  1. Heide M (TM)
    Reply

    Sounds wonderful.

    24 March, 2013
  2. The Sparkle Kitchen
    Reply

    Thank you darling! Much appreciated!

    24 March, 2013

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