Cold Crawfish Dip. 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. Cold Crawfish Dip. this link is to an external site that may or may not meet accessibility guidelines.
In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are This dip was fantastic! Cold Crawfish Dip – All Recipes. You can have Cold Crawfish Dip using 7 simple ingredients and 2 easy steps. Here is how you cook yummy food.
Ingredients of Cold Crawfish Dip
- You need 1/2 cup of butter.
- You need 2 lb of crawfish tails, with fat.
- Prepare 4 of (8 ounce) packages cream cheese, room temperature.
- Prepare 1 bunch of green onions, chopped.
- You need 1 cup of mayonnaise.
- It’s 1/2 tsp of hot pepper sauce (e.g. Tabasco?), or to taste.
- It’s 1 tsp of Worcestershire sauce, or to taste.
This is a 'make a day before' recipe that is out of this world!. Fold in crawfish tails, being careful not to break crawfish. Serve with triscuits or melba toast. WARNING: this product may cause extreme happiness when paired with fried chicken!
Cold Crawfish Dip step by step
- 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..
- 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.
For the crawfish: Carefully place crawfish into a large pot using a glove. Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation. Through the years we've received a number. Be the first to review this recipe.