Cajun Crawfish Dip Recipe - Hot Baked with Cream Cheese

Name: Cajun Crawfish Dip Recipe - Hot Baked with Cream Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: 5 tbsp Unsalted Butter (5 tablespoons unsalted butter); 6 pieces Scallion (6 whole green onions (white and green parts divided)); 1 piece Green Bell Pepper (1 medium green bell pepper (finely chopped)); 1 piece Red Bell Pepper (1 medium red bell pepper (finely chopped)); 1 piece Yellow Onion (1 large yellow onion (finely chopped)); 2 pieces Celery (2 stalks celery (finely chopped)); 2 tsp Kosher Salt (2 - 3 teaspoons kosher salt (to taste, deepnds on how much added salt your Cajun or Creole seasoning has) — up to 3); 10 cloves Garlic (10 cloves garlic (minced)); 1 piece Lemon (Zest of 1 lemon); 3 tsp Cajun Seasoning (3-4 teaspoons Cajun seasoning (Can sub Creole seasoning, no salt added if possible, and to taste) — up to 4); 1 lb Louisiana Crawfish Tail Meat (1 pound Louisiana crawfish tail meat (thawed, or more if you'd like! )); ¼ tsp Black Pepper (¼ - ½ teaspoon black pepper (to taste) — up to 0.5); 8 oz Cream Cheese (8 ounces cream cheese (softened)); 2 tbsp Hot Sauce (2 tablespoons Louisiana-style hot sauce (adjust to taste)); 2 tbsp Creole Mustard (2 tablespoons Creole mustard); 2 tsp Horseradish Sauce (2 teaspoons horseradish sauce); 2 tsp Worcestershire Sauce (2-3 teaspoons Worcestershire sauce — up to 3); ½ piece Lemon Juice (Juice of ½ a lemon); 2 cup Cheddar Cheese (2 cups sharp white cheddar cheese (8 ounces, freshly shredded and divided )); 1 ½ cup Parmesan Cheese (1½ cups parmesan cheese (6 ounces, freshly shredded and divided )); 15 pieces Cracker (15 crushed Ritz crackers (optional)) — optional; 0 pieces Parsley (Chopped parsley, green onions, more crawfish, and hot sauce for garnish)

Cajun Crawfish Dip Recipe - Hot Baked with Cream Cheese - Appetizer (American)

60 minAmerican

Servings12

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Pescatarian
Egg Free

Ingredients

For 12 servings

Unsalted Butter5 tbsp · 5 tablespoons unsalted butter
Scallion6 pieces · 6 whole green onions (white and green parts divided)
Green Bell Pepper1 piece · 1 medium green bell pepper (finely chopped)
Red Bell Pepper1 piece · 1 medium red bell pepper (finely chopped)
Yellow Onion1 piece · 1 large yellow onion (finely chopped)
Celery2 pieces · 2 stalks celery (finely chopped)
Kosher Salt2 tsp · 2 - 3 teaspoons kosher salt (to taste, deepnds on how much added salt your Cajun or Creole seasoning has) — up to 3
Garlic10 cloves · 10 cloves garlic (minced)
Lemon1 piece · Zest of 1 lemon
Cajun Seasoning3 tsp · 3-4 teaspoons Cajun seasoning (Can sub Creole seasoning, no salt added if possible, and to taste) — up to 4
Louisiana Crawfish Tail Meat1 lb · 1 pound Louisiana crawfish tail meat (thawed, or more if you'd like! )
Black Pepper¼ tsp · ¼ - ½ teaspoon black pepper (to taste) — up to 0.5
Cream Cheese8 oz · 8 ounces cream cheese (softened)
Hot Sauce2 tbsp · 2 tablespoons Louisiana-style hot sauce (adjust to taste)
Creole Mustard2 tbsp · 2 tablespoons Creole mustard
Horseradish Sauce2 tsp · 2 teaspoons horseradish sauce
Worcestershire Sauce2 tsp · 2-3 teaspoons Worcestershire sauce — up to 3
Lemon Juice½ piece · Juice of ½ a lemon
Cheddar Cheese2 cup · 2 cups sharp white cheddar cheese (8 ounces, freshly shredded and divided )
Parmesan Cheese1 ½ cup · 1½ cups parmesan cheese (6 ounces, freshly shredded and divided )
Cracker15 pieces · 15 crushed Ritz crackers (optional) · optional
Parsley0 pieces · Chopped parsley, green onions, more crawfish, and hot sauce for garnish

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Steps

1Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the white parts of the green onions, the green and red bell peppers, onion, and celery with a pinch of salt.
2Sauté until the vegetables are soft and fragrant, about 5 minutes. Add the garlic, Cajun seasoning, and lemon zest. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
3Add the crawfish tail meat and season with salt and black pepper to taste. Stir to warm through.
4Add the cream cheese, hot sauce, Worcestershire sauce, horseradish, and Creole mustard. Reduce heat to medium-low and stir often until the cream cheese melts.
5Begin adding the parmesan and white cheddar in small handfuls, stirring to melt each addition before adding more. Reserve some cheese for topping. Stir in some of the dark green parts of the green onions (save the rest for garnish).
6Remove from heat and stir in the lemon juice. Top with the remaining cheese and crushed Ritz crackers.
7Bake until golden brown and bubbly, 25-30 minutes.
8Top with fresh parsley, green onions, and extra crawfish if desired. Serve hot with baguette slices, crackers, tortilla chips, or veggies.