Cold Crawfish Dip Recipe - Allrecipes.com
Cold Crawfish Dip Recipe
  • READY IN 8+ hrs

Cold Crawfish Dip

Recipe by  

"This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
  2. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.
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Reviews More Reviews

Dec 10, 2004

Brought this to an office holiday party and it was a BIG hit! I liked that I could make it the night before and not worry about finding a way for it to arrive to the party "warm." I used crawfish that had been cooked and cleaned as part of the packaging process, and that worked GREAT - made it even easier to make! I thought it could use a touch more hot sauce, but that is more of a "taste" thing...

 
Oct 20, 2004

YUM! This turned out great. I suppose you could chop or shred the tails for a less lumpy consistency, but I personally LOVE a big chunk of crawdaddy on my cracker. This is a keeper...Thanks for sharing!

 

21 Ratings

Jun 21, 2007

I cut the recipe in half & added a lot more hot sauce & worcestershire. Only I used Louisiana Hot Sauce which is one of the mildest. I managed to get most of the crawfosh out whole (leftovers from a crawfish boil) so i gave them a rough chop & only sauteed them long enough to heat them a bit & get them well-buttered. The dip was very well received but I don't know that I'll make it again using crawfish. I think I would prefer it w/ shrimp although that may be due to the fact that I had to shuck all the crawdads. LOL I jsut served it w/ saltines...thansk for the recipe KSharp01!

 
May 05, 2004

This recipe is superb. Everyone at my party loved it and wants the recipe.

 
Jan 26, 2011

This was well-received at a recent party. As others have mentioned, you need a lot more hot sauce than the recipe states. I bet I put in close to 1/4 cup. I also mixed in some Old Bay and sprinkled with a little cayenne pepper for color and a little extra heat.

 
Nov 08, 2004

I made this recipe, it was the best thing i have ever tasted, i had a few friends over, and with in two hours, it was gone, i wish i would have made more..... every one wanted to know how to make it,,,,,,,, BIG HIT!!!!!!

 
Nov 30, 2010

This dip is SO awesome, my coworker made it and we devoured the whole thing it has such a delicious taste and consistency, i imagine you could use shrimp also!!!!!! FANTASTICO!

 
May 17, 2010

Made this for a bunch of friends. They all asked for the recipe. Very yummy.

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 266 mg
  • 11%

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

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About the Cook

 
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