Oilfield Cafe: Creamy Crawfish Dip

party-finger-foods

Being a true Louisiana man, my husband loves crawfish. He doesn’t just like it and eat it occasionally; he loves it. Normally we eat crawfish in etoufee or, if I’m lucky, we have it flown fresh from Louisiana to North Carolina and have a big boil and party. Either way, it’s usually in at least one dish every time he is home.

Confession time: I love crawfish but refuse to touch a whole one. Y’all, they creep me out. I guess it’s the fact that the body is still intact. (I mean, if my steak came to me with hooves and ears on it, I wouldn’t touch it either!) My Hubby is amazing and gets the tail meat out for me. Yeah, he’s a keeper.

I knew when I spotted the following recipe that it was going to be a hit. It isn’t the healthiest thing out there, but it sure is yummy! Here is the recipe in its entirety (just make sure you read my notes afterward):

Creamy Crawfish Dip (from The Kitchn)

Makes 2 cups

4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped 
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere’s
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.

I made the recipe twice following the directions to a T only for it to be extremely greasy. Don’t get me wrong, it was still delicious. Just a little too greasy. I went back to the recipe and looked through the comments and came upon a few helpful modifications. 1) Reduce the amount of butter to just enough to saute the onion and bell pepper. Apparently that’s the cause of all of the grease. Now that I think about it, that is an insane amount of butter. 2) Use both the green and white part of the onion. I mean, why not? The green part is pretty tasty.

I plan to make this again soon, with modifications, for our family to enjoy or for our next gathering with friends.

What are some of your favorite snack/appetizer recipes? Shout them out in the comments or send me a tweet!

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About Jaimie

Jaimie is 26 years old, wife of five years to JR, and mother of two beautiful children: Ashley, 4 and Justin, 1. When not spending time with her family, and watching movies based on Jane Austen novels, she finds new ways to live a healthy and fulfilling life. Jaimie lives in Fayetteville, North Carolina. Follow Jaimie on Twitter or on her blog, Education of an Oilfield Wife!

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