This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.
YUM! This turned out great. I suppose you could chop or shred the tails for a less lumpy consistency, but I personally LOVE a big chunk of crawdaddy on my cracker. This is a keeper...Thanks for sharing!
Read MoreYUM! This turned out great. I suppose you could chop or shred the tails for a less lumpy consistency, but I personally LOVE a big chunk of crawdaddy on my cracker. This is a keeper...Thanks for sharing!
Brought this to an office holiday party and it was a BIG hit! I liked that I could make it the night before and not worry about finding a way for it to arrive to the party "warm." I used crawfish that had been cooked and cleaned as part of the packaging process, and that worked GREAT - made it even easier to make! I thought it could use a touch more hot sauce, but that is more of a "taste" thing...
I cut the recipe in half & added a lot more hot sauce & worcestershire. Only I used Louisiana Hot Sauce which is one of the mildest. I managed to get most of the crawfosh out whole (leftovers from a crawfish boil) so i gave them a rough chop & only sauteed them long enough to heat them a bit & get them well-buttered. The dip was very well received but I don't know that I'll make it again using crawfish. I think I would prefer it w/ shrimp although that may be due to the fact that I had to shuck all the crawdads. LOL I jsut served it w/ saltines...thansk for the recipe KSharp01!
This was well-received at a recent party. As others have mentioned, you need a lot more hot sauce than the recipe states. I bet I put in close to 1/4 cup. I also mixed in some Old Bay and sprinkled with a little cayenne pepper for color and a little extra heat.
This recipe is superb. Everyone at my party loved it and wants the recipe.
I made this recipe, it was the best thing i have ever tasted, i had a few friends over, and with in two hours, it was gone, i wish i would have made more..... every one wanted to know how to make it,,,,,,,, BIG HIT!!!!!!
This dip is SO awesome, my coworker made it and we devoured the whole thing it has such a delicious taste and consistency, i imagine you could use shrimp also!!!!!! FANTASTICO!
We are in the Midwest and crawfish isn't standard fare around here, but I made this for a neighborhood party . I added quite a bit of lemon juice and garlic powder since it seemed to need "something" - maybe my store-bought frozen tails weren't the best quality, too, but nobody said it was good so I won't try that again.
Made this for a bunch of friends. They all asked for the recipe. Very yummy.
Really wonderful!!!! I've made this recipe for friends and it was gone in no time. I did have to add alot more hot sauce then stated but who cares, It earned my 5 stars.
I use shrimp whenever crawfish are out of season, and it is just as good. However, I use WAY more hot sauce than is called for (closer to 3-4 T). I figure if you're going to make a cajun dip it had better be a little spicy!
I made this dip for a group of ladies from my social club and they loved it! I added a few ingredients and it turned out great. I added a fresno pepper but only included a few of the seeds when I sautéed with the green onions. I also added garlic and squeezed some fresh lemon on the crayfish before cooking. I also added a teaspoon of crab boil seasoning.
I liked the recipe, but wasn't able to let it sit overnight and meld the flavors unfortunately, so I'll have to make it again. I added a quarter 1/4 teaspoon cayenne and I only had one lb. of crawfish so I substituted Shrimp for the other lb. and it worked out well. it was very flavorful but could have used a little more zip. It was probably my interupation that was faulty plus I was in a bid hurry. I think I would add one to two minced garlic cloves in the next time. Try it, simple but very good recipe.
FANTASTIC dip! I followed the recipe as stated, but changed the hot pepper sauce (I used Franks) to 1 tsp, since we like a little heat! I served it with Triscuits.
I use a pound of crawfish tails and about a half a pound of chopped shrimp. And I substitute Worcestershire sauce with A-1 because my husband is allergic.
Very good! It was a little expensive to make, as the crawfish tails can be hard to find around here. All in all worth it though.
Absolutely deslicous ... we tried both served warm and served cold ... both were delicious! Definitely let it set though!
I made this for a poker game, that had a New Orleans theme. I bought the crawfish from the ONLY fresh(ish) seafood store in town. They sold the Crawfish tails in a one pound bag, frozen, for $14.99.....SO this made for a VERY expensive dip.....but it was worth it :) I would most definitely recommend this dip to someone who could get a great deal on Crawfish. Everyone loved it and kept coming back for more.
Great! Had to follow wisdom others and either cut crawfish in half or double the rest.
This was great, but I need to offer an important tip. Take the finished dip out of the fridge a good hour prior to serving. With that much cream cheese, it comes out hard as a rock. A cracker breaker... Needs to thaw a tad.
It was great. We hada late Mardi Gras party and I had 1 lb of crawfish tails shipped in from LA (among other delights) to Oregon. I added about 1/2 lb of bay shrimp and cut the rest of the recipe to 3/4 (only 3 sticks of cream cheese and 3/4 cup mayo). Added Worchester sauce and hot sauce a little more liberally than directions.
Almost completely gone. Was a huge hit and absolutely delicious.
