Crawfish dip

Crawfish dip

By
From
Deep South
Serves
5-6
Photographer
Andy Sewell

If you’ve got cooked tails left over from the Crawfish Boil, this is a great way to use them up. Serve warm with freshly made toast for mopping up the sauce.

Ingredients

Quantity Ingredient
125g unsalted butter
1 green pepper, diced
2 red peppers, diced
2 bunches spring onions, finely chopped
1 teaspoon crushed garlic
2 teaspoons Creole seasoning, plus extra to serve
240g full-fat cream cheese
500g cooked crayfish tails
1 french loaf

Method

  1. Melt the butter in a large, stainless-steel pot, add the peppers, spring onions and garlic and sweat until soft. Stir in the Creole seasoning, then the cream cheese, and melt over a low heat. Add the crayfish tails and readjust the seasoning.
  2. Serve warm, garnished with an additional dusting of Creole seasoning and accompanied by toasted French bread.
Tags:
American
Southern cooking
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