Hot Crawfish Dip Recipe 45

Steps:

• 1. Saute the green onions and parsley in the butter for a few minutes. Cube the cream cheese and Velveeta cheese for easier melting and add along with the worchesterschire sauce, lemon zest and juice. When cheese is just about halfway through melting add the crawfish so it can heat through.
• 2. When the cheeses have melted remove from heat and serve hot with crackers or chips or toast rounds.
• 3. This is also excellent on thin slices of French bread that have been brushed on one side with olive oil or butter and lightly dusted with Italian herbs and grated parmesan and toasted in the oven. My favorite !! They are easy enough to make but we in South Louisiana are fortunate to be able to buy them in the grocery stores.

Steps:

• In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
• Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
• Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.

Steps:

• 1. Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute. 2. Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette slices

Steps:

• In a skillet sauté the crawfish tails in ¼ cup of the butter for 10 minutes.
• In another skillet sauté the green onion and parsley in the remaining butter and blend in the flour.
• Gradually add the cream, stirring constantly, to make a thick sauce.
• Add the sherry, crawfish, salt and cayenne.
• Serve warm in a small crock pot or chafing dish.

Steps:

• In a large heavy skillet or pot, melt butter over medium heat; add green onions, bell pepper, and garlic and saute until tender, stirring so they don't brown. Stir in thawed crawfish, drained pimientos, and creole seasoning and cook about 10 minutes. There will be some liquid left and that's fine. Reduce heat to low, stir in the cream cheese until smooth and just beginning to bubble. Transfer to a serving dish and serve hot on buttered and toasted French bread rounds.

Steps:

• Saute onions, bell pepper and garlic in butter. When tender add crawfish, pimiento and seasoning. Cook about 10 minutes then add cream cheese over low fire. When mixed and smooth and bubbly it's ready to serve. Put a spoonful on a piece of French Bread and enjoy!

Steps:

• Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
• Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
• Garnish with green onion slices or chopped parsley.
• Serve with toasted French bread slices.