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Catch ‘em & Cook ‘em: Hot Crawfish Dip

September 12, 2017
By Capt. Dick May , Pine Island Eagle


1/2 C butter

1 bunch green onions sliced

1 small green bell pepper diced

1 (1 lb) pkg. frozen, cooked, peeled, crawfish tails undrained

2 garlic cloves diced

1 (4 oz) jar diced pimiento, drained

1 tsp Creole (Cajun) seasoning

1 8 oz pkg cream cheese softened

French bread baguette slices


Green onion slices and chopped flat leaf parsley

How to:

1. Melt butter over medium heat in a Dutch oven and add green onions and bell pepper and cook until bell pepper is tender.

2. Stir in crawfish and next three ingredients, stirring occasionally for 10 minutes

3. Add cream cheese and stir until smooth and bubbly

4. While cooking, brush baguette slices with melted garlic butter and toast in the oven.

Serve the dip with toasted baguette slices.



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