Niki's Famous Crawfish Dip

Rating: 4.55 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that tastes it agrees! It's best when prepared a day ahead of time and reheated. Serve with chicken flavored crackers.

 By Niki Mouton
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.

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  • Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted. Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.

Nutrition Facts

Per Serving:
77 calories; 7 g total fat; 35 mg cholesterol; 229 mg sodium. 0.5 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 5 stars
07/09/2010
I rarely give 5 but let me explain. I LOVE me some seafood but have never been a fan of crawfish not to mention not a huge fan of cream cheese. I made this as a special treat for DH to go with our anniversary dinner(he loves crawfish). This was to die for! SPICY but to die for. Very good and I highly reccommend to those of you who DO love crawfish and don't mind cream cheese. I will definitely make again once the price in seafood comes down! Thanks! Read More
Helpful
(26)

Most helpful critical review

mpsabrina
Rating: 3 stars
10/21/2011
Old Bay and Crab Boil are both almost entirely salt so that's 2 tablespoons of salt plus the extra it called for was way too much salt for my taste buds! Read More
Helpful
(5)
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Rating: 5 stars
07/09/2010
I rarely give 5 but let me explain. I LOVE me some seafood but have never been a fan of crawfish not to mention not a huge fan of cream cheese. I made this as a special treat for DH to go with our anniversary dinner(he loves crawfish). This was to die for! SPICY but to die for. Very good and I highly reccommend to those of you who DO love crawfish and don't mind cream cheese. I will definitely make again once the price in seafood comes down! Thanks! Read More
Helpful
(26)
Soup Loving Nicole
Rating: 5 stars
07/09/2010
I rarely give 5 but let me explain. I LOVE me some seafood but have never been a fan of crawfish not to mention not a huge fan of cream cheese. I made this as a special treat for DH to go with our anniversary dinner(he loves crawfish). This was to die for! SPICY but to die for. Very good and I highly reccommend to those of you who DO love crawfish and don't mind cream cheese. I will definitely make again once the price in seafood comes down! Thanks! Read More
Helpful
(26)
babydollmac
Rating: 4 stars
05/12/2010
being from New Orleans also I think this is a great basic sauce... I would recommend however that if you are using left over crawfish from a seafood boil eliminate the crab boil & cajun seasoning totally. If will be hot enough if it was from a seafood boil. Read More
Helpful
(22)
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JulesD
Rating: 5 stars
09/12/2008
LOVE IT!!!! BEING FROM SOUTH MISSISSIPPI I COOK WITH ALOT OF SEAFOOD. THIS DIP WAS PERFECT. I BROUGHT IT TO A PARTY AND ALMOST EVERYONE ASKED FOR THE RECIPE. I ADDED A BIT MORE OLD BAY AND MORE CRAB BOIL IN MINE. OH! THIS WOULD BE WONDERFUL OVER A BAKED POTATO!!! Read More
Helpful
(15)
xiaocupcake
Rating: 5 stars
12/25/2009
This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving) and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!). Makes an EXCELLENT hot salad dressing on top of a simple bed of mixed greens or wedge with avocado cucumber tomato olives and capers. The texture is perfect when it is just finished being cooked and hasn't set quite yet to pour over a salad for a unique cajun touch! Read More
Helpful
(11)
alex
Rating: 4 stars
05/01/2008
great! i like it. keep on with the great recipe's Read More
Helpful
(8)
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Smurfe
Rating: 5 stars
02/25/2012
Good recipe. It is close to exact to my crab dip recipe. Only thing extra is I add a bit of chopped green onion Read More
Helpful
(5)
mpsabrina
Rating: 3 stars
10/21/2011
Old Bay and Crab Boil are both almost entirely salt so that's 2 tablespoons of salt plus the extra it called for was way too much salt for my taste buds! Read More
Helpful
(5)
neworleansfatgyrl
Rating: 5 stars
02/28/2011
Loved it I used shrimp instead still good!! Read More
Helpful
(4)
DerrickAndAlese
Rating: 5 stars
01/04/2015
This is delicious. I double the recipe and use crawfish and shrimp. Then after a day or two when you're tired of the dip add heavy cream and make a HEAVENLY bisque! Read More
Helpful
(3)
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