A delicious corn salad that tastes fresh and tasty. Throughout the year, yellow sweet corn works just as well with this recipe as it does with silver queen corn in the summer.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound cooked and peeled whole crawfish tails
- 2 (8 ounce) packages cream cheese
- ¼ cup sour cream
- 4 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon spicy brown mustard
- 1 teaspoon liquid shrimp and crab boil seasoning
- 1 teaspoon dry bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
- Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
- Bake in the preheated oven until the top is lightly browned, about 20 minutes.
- You can use mayonnaise instead of sour cream.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 18 g |
| Sodium | 645 mg |
| Sugars | 0 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was super easy to make and was super delicious! Will be making this to bring to the next potluck!