recipe reviews for:

Niki's Famous Crawfish Dip

“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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Reviewed: 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

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Reviewer:

Smurfe

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Prairieville, Louisiana, USA

Reviewed: 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!

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mpsabrina

Reviewed: Feb. 27, 2011

Loved it I used shrimp instead still good!!

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neworleansfatgyrl

Reviewed: Jul. 8, 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!

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: May 11, 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.

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babydollmac

Reviewed: Dec. 22, 2008

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!

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Reviewer:

xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Reviewed: 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!!!

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