Crawfish Dip

If there's one thing I miss about Louisiana, it's the food.  Po'boys, Jambalaya, Casino Cakes...I need to stop there because I'm getting hungry!  I'm trying out a new recipe that involves crawfish and I can't wait to eat this at the Super Bowl party we'll be attending tomorrow!

Crawfish Dip

You will need:
-a half stick of butter
-a bunch of green onions, chopped
-a package of frozen crawfish tail meat, thawed
-two blocks of cream cheese, room temperature
-a half cup of mayo
-several shakes of hot sauce
-1/2 to 1 teaspoon of Worcestershire sauce

Melt the butter over medium heat.  Once the butter is mostly melted, add half of the chopped onions.

Now it's time for the mudbugs--that's Cajun for crawfish!  This brand comes in a 12 ounce package.  (Tip:  You can find these near the frozen seafood.)

Reduce the heat to medium-low and add the crawfish. 

Let it simmer for about 10 minutes.  In the meantime, gather the rest of your ingredients and combine the softened cream cheese and mayo. 

Use a mixer (or stir really furiously?) to combine them.  Then, add the Worcestershire sauce and the dashes of hot sauce.  I added about seven shakes of Tabasco.

After this is combined it should be time to pull the crawfish off the stove and add it to the bowl.  You'll also want to add the rest of the chopped onions.


I mixed them by hand with a spatula so the texture of the crawfish would remain intact. 

The original recipe (you can read it here ) recommends that you make it a day ahead so the flavors can mingle.  Then, when you're ready, serve it cold.  Let's hope it lives up to the pictures!

Adi