Hot Crawfish Dip
User Reviews
5
Hot Crawfish Dip
Description
This dip begins by sautéing diced onion, green bell pepper, and garlic in butter until softened and fragrant, seasoned with kosher salt. Crawfish tails and their flavorful packaging liquid are then stirred in, followed by softened cream cheese and grated Parmesan, melding into a smooth, creamy mixture. Transferred to a casserole dish, the dip is topped with panko breadcrumbs and baked until bubbly and golden brown.
The result is a warm, sturdy dip that pairs well with various dippers. Its texture combines creamy richness with a crispy breadcrumb topping. The use of crawfish fat from the packaging enhances depth of seafood flavor.
Serving warm is recommended, and the dip keeps well for several days refrigerated. It can be made ahead to the baking step, refrigerated up to two days, then topped with breadcrumbs and baked just before serving.
Ingredients
- ¼ cup butter unsalted
- 1 yellow onion diced (2 cups diced or 340g, large
- ½ green bell pepper diced (¾ cup diced or 100g, large
- ½ teaspoon kosher salt
- 2 garlic minced, cloves
- ½ teaspoon kosher salt
- 16 oz. crawfish tails 1 lb, defrosted
- ½ teaspoon creole seasoning
- 8 oz. cream cheese softened
- ¾ cup Parmesan Cheese 80g, grated
- ½ cup panko breadcrumbs
- 1 green onion diced
Instructions
- Preheat the oven to 425°F.
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion, bell pepper and garlic. Season with salt.
- Cook for 5-7 minutes, or until translucent and softened.
- Add the garlic. Stir it into the other veggies, and cook until fragrant, about 1 minute.
- Lower heat to low.
- Add the crawfish tails and the crawfish fat (the liquid in the packaging.) Stir until combined.
- Measure in the cream cheese and parmesan, stirring until both have melted.
- Transfer the dip to the prepared casserole dish, and top with panko.
- Bake until golden brown and bubbly, about 10-15 minutes.
- Garnish with chopped green onion.
- Serve warm with your favorite dippers and enjoy.
Notes
- Retain the liquid from the crawfish packaging as it adds important flavor and richness to the dip.
- The dip can be served without the panko topping and baking, but the baked crust adds desirable crunch.
- Store leftovers in an airtight container for 3 to 4 days and reheat in short microwave bursts until warm.
- Make ahead by preparing the dip through the step before baking, refrigerate covered up to 2 days, then add panko and bake before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 246mg | 82% |
| Sodium | 633mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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