This incredible crawfish dip recipe may be made the day before! Rich and makes a lot, making it perfect for gatherings or parties. On crackers, serve.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 20 |
Ingredients
- ½ cup butter
- 2 pounds crawfish tails, with fat
- 4 (8 ounce) packages cream cheese, room temperature
- 1 bunch green onions, chopped
- 1 cup mayonnaise
- ½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
- 1 teaspoon Worcestershire sauce, or to taste
Instructions
- Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
- In a large bowl, stir together 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 into the dip along with butter and the rest of the green onion. Mix well, cover, and refrigerate overnight to properly blend the flavors.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 14 g |
| Sodium | 266 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was great, but I need to offer an important tip. Take the finished dip out of the fridge a good hour prior to serving. With that much cream cheese, it comes out hard as a rock. A cracker breaker… Needs to thaw a tad. It was great. We hada late Mardi Gras party and I had 1 lb of crawfish tails shipped in from LA (among other delights) to Oregon. I added about 1/2 lb of bay shrimp and cut the rest of the recipe to 3/4 (only 3 sticks of cream cheese and 3/4 cup mayo). Added Worchester sauce and hot sauce a little more liberally than directions. Almost completely gone. Was a huge hit and absolutely delicious.
We love crawfish and this was a fun way to add it to the menu. It makes a lot so it’s perfect for summer parties.
Absolutely deslicous … we tried both served warm and served cold … both were delicious! Definitely let it set though!
I made this dip for a group of ladies from my social club and they loved it! I added a few ingredients and it turned out great. I added a fresno pepper but only included a few of the seeds when I sautéed with the green onions. I also added garlic and squeezed some fresh lemon on the crayfish before cooking. I also added a teaspoon of crab boil seasoning.
I use a pound of crawfish tails and about a half a pound of chopped shrimp. And I substitute Worcestershire sauce with A-1 because my husband is allergic.
Great! Had to follow wisdom others and either cut crawfish in half or double the rest.
FANTASTIC dip! I followed the recipe as stated, but changed the hot pepper sauce (I used Franks) to 1 tsp, since we like a little heat! I served it with Triscuits.
I liked the recipe, but wasn’t able to let it sit overnight and meld the flavors unfortunately, so I’ll have to make it again. I added a quarter 1/4 teaspoon cayenne and I only had one lb. of crawfish so I substituted Shrimp for the other lb. and it worked out well. it was very flavorful but could have used a little more zip. It was probably my interupation that was faulty plus I was in a bid hurry. I think I would add one to two minced garlic cloves in the next time. Try it, simple but very good recipe.
I made this for a poker game, that had a New Orleans theme. I bought the crawfish from the ONLY fresh(ish) seafood store in town. They sold the Crawfish tails in a one pound bag, frozen, for $14.99…..SO this made for a VERY expensive dip…..but it was worth it 🙂 I would most definitely recommend this dip to someone who could get a great deal on Crawfish. Everyone loved it and kept coming back for more.
Very good! It was a little expensive to make, as the crawfish tails can be hard to find around here. All in all worth it though.
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.
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!
I use shrimp whenever crawfish are out of season, and it is just as good. However, I use WAY more hot sauce than is called for (closer to 3-4 T). I figure if you’re going to make a cajun dip it had better be a little spicy!
Made this for a bunch of friends. They all asked for the recipe. Very yummy.
What a crowd pleaser! Added some cayenne pepper!
We are in the Midwest and crawfish isn’t standard fare around here, but I made this for a neighborhood party . I added quite a bit of lemon juice and garlic powder since it seemed to need “something” – maybe my store-bought frozen tails weren’t the best quality, too, but nobody said it was good so I won’t try that again.
Really wonderful!!!! I’ve made this recipe for friends and it was gone in no time. I did have to add alot more hot sauce then stated but who cares, It earned my 5 stars.
Delicious and easy! Thanks!
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!
Big hit at my wedding. It was outstanding.
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…