Recipe by Melissa Spangler
You'll love this one. Serve it hot with crackers or toasted french bread.
Top Review by shera_23
I made this for a Super Bowl party last night, and I wish I had tested it out beforehand. The dip had good flavor, but the recipe calls for WAY too much butter. It looked great simmering in the pot, but after I poured it into a bowl, the butter started pooling on the top of the dip. So it looked seriously unappetizing and it was barely touched. I ended up throwing out most of it at the end of the night. If I make this again, I would cut the butter by at least half (maybe 1/4 cup max?) and maybe just add a tablespoon of mayonnaise.
- 1 lb crawfish, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 1 garlic clove
- 1⁄2 cup butter
- 8 ounces cream cheese
- 1⁄4 cup mayonnaise
- 1 teaspoon dry mustard
- creole seasoning, salt, pepper to taste
- Sauté bell pepper, onions, celery, garlic and crawfish in butter.
- Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
- Add parsley if desired. Serve warm.