Crawfish Dip
Crawfish Dip
- Level: Easy
- Yield: 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 339
- Total Fat
- 31
- Saturated Fat
- 17
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 145
- Sodium
- 319
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Level: Easy
- Yield: 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 339
- Total Fat
- 31
- Saturated Fat
- 17
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 145
- Sodium
- 319
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
4 ounces (1 stick) butter
1 cup finely diced onions
1 cup finely diced scallions
3 pounds cream cheese
8 ounces sour cream
1/4 cup freshly squeezed lemon juice
2 pounds crawfish tails, peeled
1/4 cup extra-dry vermouth
2 tablespoons Louisiana-style hot sauce, such as Crystal Hot Sauce
2 teaspoons cayenne pepper
2 teaspoons Creole seasoning, such as Tony Chachere's Original Creole Seasoning
Directions
- In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
- Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
- Let cool and then refrigerate until ready to serve.
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