Niki's Famous Crawfish Dip Recipe - Allrecipes.com
Niki's Famous Crawfish Dip Recipe
  • READY IN 30 mins

Niki's Famous Crawfish Dip

Recipe by  

"Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that tastes it agrees! It's best when prepared a day ahead of time and reheated. Serve with chicken flavored crackers."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted. Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2010

I rarely give 5 but let me explain. I LOVE me some seafood but have never been a fan of crawfish not to mention not a huge fan of cream cheese. I made this as a special treat for DH to go with our anniversary dinner(he loves crawfish). This was to die for! SPICY but to die for. Very good and I highly reccommend to those of you who DO love crawfish and don't mind cream cheese. I will definitely make again once the price in seafood comes down! Thanks!

 
Most Helpful Critical Review
Oct 20, 2011

Old Bay and Crab Boil are both almost entirely salt, so that's 2 tablespoons of salt, plus the extra it called for was way too much salt for my taste buds!

 

12 Ratings

May 12, 2010

being from New Orleans also, I think this is a great basic sauce... I would recommend however that if you are using left over crawfish from a seafood boil, eliminate the crab boil & cajun seasoning totally. If will be hot enough if it was from a seafood boil.

 
Sep 12, 2008

LOVE IT!!!! BEING FROM SOUTH MISSISSIPPI I COOK WITH ALOT OF SEAFOOD. THIS DIP WAS PERFECT. I BROUGHT IT TO A PARTY AND ALMOST EVERYONE ASKED FOR THE RECIPE. I ADDED A BIT MORE OLD BAY AND MORE CRAB BOIL IN MINE. OH! THIS WOULD BE WONDERFUL OVER A BAKED POTATO!!!

 
Dec 25, 2009

This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving), and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate, which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!). *Makes an EXCELLENT hot salad dressing on top of a simple bed of mixed greens or wedge with avocado, cucumber, tomato, olives, and capers. The texture is perfect when it is just finished being cooked and hasn't set quite yet to pour over a salad for a unique cajun touch!

 
May 01, 2008

great! i like it. keep on with the great recipe's

 
Feb 25, 2012

Good recipe. It is close to exact to my crab dip recipe. Only thing extra is I add a bit of chopped green onion

 
Feb 28, 2011

Loved it I used shrimp instead still good!!

 

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Nutrition

  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 0.5 g
  • < 1%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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