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
Made this for a party last night. Huge hit, could have made doubles. Want to try on pasta like you suggest. Thanks.
Love this. I made it a little spicier with some hot sauce.
Looks yum! wnat to try. 🙂
The Runaway Spoon says
Absolutely! Hot sauce if you like it spicy, or serve it with a bottle of hot sauce on the side.
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.
Nicole Bradley says
This sounds delicious & the dish in the picture is beautiful! Thanks for using it!