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Mardi Crawfish Spread

February 15, 2012 by The Runaway Spoon 6 Comments

As Mardi Gras time comes around, I start to get a good craving for some Louisiana cooking.  And what is more Louisiana than crawdads?  This creamy crawfish spread is perfect for a Mardi Gras party, or any time you need a little Creole kick.  I like to serve this as an appetizer or on the buffet with some thick rounds of baguette, but it ain’t bad over pasta!

Mardi Crawfish Spread

Look for frozen crawfish tails in the frozen seafood section.

2 Tablespoons olive oil

½ cup finely chopped celery (about 3 stalks)

½ cup finely chopped green bell pepper (about 1 small pepper)

½ cup finely chopped white onion (about ½ a medium onion)

1 pound peeled, cooked crawfish tail meat (thawed if frozen, rinsed and drained)

2 teaspoons Creole seasoning

1 Tablespoon tomato paste

3 teaspoon Creole mustard

1 (8-ounce) package cream cheese

In a medium sauté pan, heat the oil and cook the celery, pepper and onion until soft and translucent.  Add the crawfish meat (if it is in large pieces, chop into bite-sized bits first) and 1/3 cup water.  Bring to a boil and cook until the water has completely evaporated.  Sprinkle on the Creole seasoning and cook one more minute, stirring.  Add the tomato paste and mustard and stir to coat.  Cut the cream cheese into cubes and add to the crawfish bit by bit, stirring until all the cream cheese is melted.

You can transfer the dip to a serving dish and serve immediately, or cool it and refrigerate, covered, overnight.  Stir in a couple of Tablespoons of milk to loosen the dip and gently reheat in the oven, stirring occasionally.  Serve with French bread rounds or sturdy crackers.

Serves 8 – 10, but can be easily doubled

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Filed Under: Holiday Cooking, Mardi Gras, Meat Poultry Seafood, Snacks And Starters, Southern Specialties Tagged With: crawfish, Creole, Mardi Gras

Reader Interactions

Comments

  1. Ladybuggg says

    February 18, 2012 at 1:47 pm

    Made this for a party last night. Huge hit, could have made doubles. Want to try on pasta like you suggest. Thanks.

  2. SweetLew says

    February 18, 2012 at 1:47 pm

    Love this. I made it a little spicier with some hot sauce.

  3. mmk337 says

    February 18, 2012 at 1:48 pm

    Looks yum! wnat to try. 🙂

  4. The Runaway Spoon says

    February 18, 2012 at 1:50 pm

    Absolutely! Hot sauce if you like it spicy, or serve it with a bottle of hot sauce on the side.

  5. Carrie says

    January 9, 2015 at 9:48 am

    Do not rinse and drain the crawfish! If you want the chop the crawfish, do it while the block is still semi-frozen and you can just slice the whole block rather easily.

  6. Nicole Bradley says

    January 20, 2016 at 8:58 pm

    This sounds delicious & the dish in the picture is beautiful! Thanks for using it!

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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