Crawfish Dip

Photo: Greg Dupree Styling: Heather Chadduck 
Hands-on Time
15 Mins
Total Time
1 Hour
Yield
Serves 10 as an appetizer (serving size: 3/4 cup)
Erin Merhar
This recipe originally appeared on MyRecipes

Cook and serve this dip in a slow cooker to keep it warm. Makes a great dish for a Derby party!

Ingredients

  • 2 tablespoons salted butter
  • 1/2 cup diced green bell pepper
  • 1 small yellow onion, diced (about 1 cup)
  • 1/2 cup diced celery
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 pound frozen peeled crawfish tails, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 cups grated extra-sharp Cheddar cheese (about 8 oz.)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crackers, toasted baguette slices

How to Make It

Step 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.

Step 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.

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