Crawfish Dip With Fried Bow Tie Pasta

This creamy, spicy crawfish dip with fried bow tie pasta will be your favorite new party appetizer.

Crawfish Dip With Fried Bow Tie Pasta
Serves 6
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  1. 1 cup water
  2. 1 (1-ounce) package dried porcini mushrooms
  3. ¾ cup unsalted butter
  4. 1 bunch green onions, sliced
  5. ¼ cup all-purpose flour
  6. 2 cloves garlic, chopped
  7. 1 pound cooked crawfish tail meat
  8. 2 teaspoons salt
  9. 1 teaspoon ground black pepper
  10. ½ teaspoon cayenne pepper
  11. 2 cups sour cream
  12. 1 cup chopped fresh parsley
  13. Fried Bow Tie Pasta, recipe follows
  1. In a medium microwave-safe bowl, heat 1 cup water in the microwave on High until very hot. Add mushrooms, and let stand 15 minutes or until mushrooms soften. Strain mushrooms through a fine-mesh sieve. Reserve liquid, and finely chop mushrooms.
  2. In a medium saucepan, melt butter over medium heat. Add green onion, and cook about 3 minutes or until softened. Stir in flour; cook 5 minutes.
  3. Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low boil.
  4. Stir in crawfish, salt, and peppers; cook 5 minutes more. Reduce heat to low; stir in sour cream and parsley. Serve warm with Fried Bow Tie Pasta.
Louisiana Cookin
Fried Bow Tie Pasta
Serves 6
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  1. 8 ounces hot cooked bow tie pasta
  2. 1⁄3 cup yellow cornmeal
  3. 3 tablespoons Creole seasoning
  4. Peanut oil, for frying
  1. Arrange pasta in a single layer over paper towels to remove any remaining water. In a large bowl, combine pasta, cornmeal, and Creole seasoning, tossing well to coat.
  2. In a large pot or Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a candy or deep-fry thermometer reads 375º.
  3. Shake excess cornmeal mixture from pasta, and add in small batches to hot oil; cook 4 minutes or until golden brown. Remove pasta to a paper-towel-lined baking sheet to drain. Pasta will keep up to 1 week in an airtight container.
  1. When you're working through that mountain of boiled crawfish, don't eat the ones with cracked shells—they weren't alive when they went into the boiling pot. Though many Louisianians stay away from crawfish with straight tails, recent studies have shown that they're fine to eat.
Louisiana Cookin


  1. I found this thru a food board on pinterest. OMG it was awesome!!! I used crab, because I had it in the house already. I can’t wait to try it with crawfish. And we LOVED the fried pasta to dip with. Genius!!! Great recipe, thanks!!!

  2. We doubled the mushroom water, substituted the sour cream with equal parts half & half and the juice of one lemon, and added some white pepper. Served with sourdough bread it makes an amazing, hearty soup.


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