Cajun Crawfish Dip

In my family, every May we get together with friends and family for a crawfish boil. Now to be fair my dad has a crawfish boil almost every weekend because they are his favorite – but this is a special one that happens each year for the past nine years. The idea came out of celebrating May (which just happens to be my birthday month) and the start of summer/lake season (which just happens to be a favorite season of ours)!

The day begins with us heading out on the lake, eating lunch on the boat, having a few drinks and seeing who will test the lake water temperature.

Now back to the point – crawfish! At almost any crawfish boil there are leftovers, but you must peel them and keep the vultures (your lovely friends and family) away from that labor laden pile of fresh, spicy, juicy crawfish tails. But if you succeed, this Crawfish Dip will be worth every minute!

And if you can’t keep your family away – you can always purchase cooked crawfish tails in the frozen seafood section of most grocery stores 🙂  Glad there is a plan B!

Start with a melting your butter and saute 6 green onions – make sure and save a few of the tops of the onions for a garnish.

Next add your spices along with you minced garlic.  If using crawfish tails from a recent boil taste them before you add the cayenne pepper – the tails can spice it up! Considering who you are making it for you might want to add less of the cayenne pepper. We like spicy around here so we will often add a few dashes of hot sauce once we have stirred the onions around with the spices.

Add the cream cheese and stir until it has melted – then get ready, here comes the star of the show – the beautiful tails!

Well really they don’t look that pretty. But they sure are going to taste good!  After you mix it well remove from the heat and stir in half the monterey jack cheese and the Parmesan.

Put the dip in an oven friendly dish, top it with the remaining moterey jac cheese and let it bake for 25 minutes – but don’t turn on the broiler to get a pretty color and get to talking to your mom and mother-in-law and forget.  But my sister-in-law told me that it smelled fabulous and tasted even better!

My choice is to serve it with french bread, it lets you taste all the different flavors. But if you don’t have time and need to grab some chips, bagel chips work great.

We made it on the Saturday before Mother’s Day and just had to pop it in the oven when we got home from church. Everyone needed something to snack on while Kirby cooked lunch. And one of our Great River Lodge brides had chosen it for her wedding but she missed it because she didn’t want to leave the dance floor – luckily she lives across the field she was able to stop by and get her fix!

So Cajun Crawfish Dip was the cherry on top for our Mother’s Day Lunch! Hope you all had a wonderful Mother’s Day also – and if you cooked anything great share it with us in the comments, we love inspiration!

Print Recipe
CAJUN CRAWFISH DIP
Course Appetizer
Cuisine Cajun
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Cajun
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. In a large skillet over medium heat, melt butter. Saute green onions in butter until soft.
  2. Add minced garlic, cayenne, black pepper, garlic salt and hot sauce. Saute, stirring constantly for 3 minutes.
  3. Add cream cheese and stir until melted.
  4. Add crawfish tails and heat through.
  5. Remove from heat add 1/4 cup of monterey jack cheese and Parmesan.
  6. Place in baking dish and top with remaining monterey jack cheese. Bake at 350 for 25 minutes.
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Posted in Great River Lodge Recipe

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