Catch ‘em & Cook ‘em: Hot Crawfish Dip

Sep 9, 2014 1 min read

Ingredients

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. package cream cheese, softened

French bread baguette slices

Garnish

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 dip with toasted baguette slices.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.