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Chunky Crawfish Spread

By: Sundra Hauck

"Seafood is plentiful here, and crayfish is my favorite. I like to serve this tasty appetizer while the main course is finishing up in the oven. Suggested romance: Shrimp may be substituted for the crawfish."

Rate/Review | Read Reviews (3)

What to Drink?
	Chardonnay

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 pound frozen cooked crawfish tails, thawed
1 (8 ounce) package cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red bell pepper, minced
1 small onion, finely chopped
6 garlic cloves, minced
1/2 teaspoon Creole seasoning
1/2 teaspoon salt
6 drops hot pepper sauce
Assorted crackers

Directions

Chop crawfish; pat dry. In a small mixing bowl, beat the cream cheese. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers.

Footnotes

Nutritional Analysis: 1/4 cup (prepared with reduced-fat cream cheese) equals 88 calories, 5 g fat (3 g saturated fat), 65 mg cholesterol, 244 mg sodium, 3 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.