Crawfish Dip

Crawfish Dip

Serve this Crawfish Dip at your next gathering.

Crawfish Dip
Serves 12
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  1. 4 tablespoons unsalted butter, divided
  2. ¼ cup chopped shallot
  3. 1 teaspoon minced garlic
  4. ½ pound crawfish tail meat
  5. 1 teaspoon kosher salt
  6. ½ teaspoon ground black pepper
  7. 8 ounces cream cheese, softened
  8. 1 cup shredded sharp Cheddar cheese
  9. 1 cup mayonnaise
  10. ½ cup cooked and crumbled bacon
  11. 1 tablespoon red wine vinegar
  12. 1 tablespoon liquid crab boil
  13. 1 tablespoon hot sauce
  14. 2 tablespoons chopped fresh tarragon, divided
  15. 2 tablespoons chopped fresh parsley, divided
  16. 1½ cups Japanese bread crumbs (panko)
  17. Toasted French bread, for serving
  1. Preheat oven to 350°. Spray a 
2-quart square baking dish with nonstick cooking spray.
  2. In a medium skillet, melt 1 tablespoon butter over medium-high heat; stir in shallot and garlic, and cook until softened, about 1 minute. Add crawfish, salt, and pepper, and cook about 2 minutes. Remove from heat, and let stand 15 minutes.
  3. In a large bowl, combine crawfish mixture, cream cheese, Cheddar, mayonnaise, bacon, vinegar, crab boil, hot sauce, 1 tablespoon tarragon, and 1 tablespoon parsley until combined. Spread mixture evenly into prepared dish; bake until hot and bubbling, about 20 minutes.
  4. In a saucepan, melt remaining 
3 tablespoons butter over medium-low heat; add bread crumbs, remaining 
1 tablespoon tarragon, and remaining 1 tablespoon parsley, stirring until combined. Sprinkle evenly over crawfish mixture. Bake until golden, about 10 minutes more. Serve immediately with toasted French bread, if desired.
Louisiana Cookin



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