Crawfish dip is a flavorful appetizer with its heart in Louisiana culinary traditions.
A cherished ingredient in Southern and Cajun cuisine,crawfishis featured well in this savory dip.
Learn how to make crawfish dip.
Credit: Greg Dupree Styling: Heather Chadduck
In under an hour, the dip is hot and ready to serve.
Refrigerate for up to 3 days.
Serve chilled, or reheat if desired.
Reheat leftover crawfish dip in the microwave in short intervals, until heated through.
Adjust the consistency with a splash of cream or milk, if needed.
you’re free to also reheat back in the slow-cooker.
Add paprika and cayenne pepper, and cook 1 more minute.
Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce.
Cook dip:
Cover and cook on HIGH 45 minutes.
Reduce heat to WARM.
Stir in lemon juice and parsley; serve with crackers or toasted baguette slices.
If crawfish isn’t available, substitute with shrimp, crab, or other preferred seafood.
While you’re able to freeze crawfish dip, the texture may change after thawing.
For that reason, avoid freezing the dip if possible.
