"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 10-21-2007, 08:36 PM   #1
Senior Cook
Cajun Cook's Avatar
Join Date: Sep 2007
Location: Thibodaux, Louisiana
Posts: 134
Send a message via Yahoo to Cajun Cook
Crawfish Spread

Crawfish Spread

Makes Approximately 2˝ Cups
"This is what we usually do with any leftover crawfish after we have a boil. The recipe is actually more Creole than Cajun but, mais yeah sha, it is soooooo good! If are not able to get crawfish where you live, this recipe works very well with shrimp as well."
  • ˝ Cup butter
  • ˝ Cup onion, finely diced
  • ˝ Cup of celery, finely diced
  • ˝ Cup of green bell pepper, finely diced
  • 1 Tablespoon of paprika
  • ˝ Teaspoon of cayenne pepper
  • 1 Teaspoon of garlic powder
  • 3 Tablespoons of white wine
  • 1 Tablespoon of sherry
  • 1˝ Tablespoons of clam juice or seafood stock
  • 1 Pound of cream cheese, cubed
  • 1 Pound of crawfish tails, coarsely chopped
  • ˝ Teaspoon of salt
  • ˝ Cup of green onion tops, chopped
  • ˝ Cup of fresh parsley, chopped

Melt butter over medium high heat in a 2-quart sauce pan. Add the onion, celery, and bell pepper. Sauté until the veggies until they begin to soften but not brown. Add the paprika, cayenne, and garlic powder, stir well. Stir in the white wine, sherry, and clam juice (or seafood stock) and mix well. Reduce the heat to a medium simmer. Add the cream cheese, three chunks at a time. Stir until the cream cheese has melted and then add three more and repeat until all the cream cheese is all used. The spread should have a semi-thick, porridge like consistency at this point. Add the crawfish tails and stir. Allow to simmer for 5 minutes to get the crawfish hot. Remove from heat and add the salt, green onion tops, and parsley and mix to incorporate. Serve warm with crackers or slices of toasted French bread. I usually brush slices of french bread with fruity olive oil and then toast them in the oven face down at 400 degree until golden brown.


Cajun Cook is offline   Reply With Quote
Old 10-22-2007, 02:18 PM   #2
Assistant Cook
Join Date: Oct 2007
Posts: 28
looks delicious!!

I've never tried to make any kind of crawfish, shrimp or crab dip before so I think I will start here! That picture is too good to pass up! We usually eat our dips with just plain crackers, but the bread looks delicious! Thanks for the post!


lpb is offline   Reply With Quote
Old 10-22-2007, 03:38 PM   #3
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I don't get much crawfish up here, but a good friend in the States has them on his menu. Copied and printed in case he has leftovers next time I"m there!!! thank you!
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 10-22-2007, 04:31 PM   #4
Senior Cook
Cajun Cook's Avatar
Join Date: Sep 2007
Location: Thibodaux, Louisiana
Posts: 134
Send a message via Yahoo to Cajun Cook
Hope y'all like it.
Cajun Cook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:09 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.