This Crawfish Dip is so deliciously tasty, cheesy and full of Cajun seasoning from the crawfish tails. Serve bubbling hot and melty for the perfect dip.
Of course, this dip is going to be more popular during crawfish season as people in South Louisiana boil crawfish almost every weekend and look for recipes to use up their leftover crawfish.
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What makes this recipe so yummy
- This crawfish dip is a nice change up from the usual dip you find at parties. This is always a welcome change. Try it for your next super bowl party.
- It's the perfect dip to be served with those delicious Fried Bowtie Pasta that is so famous at Copelands Restaurants of New Orleans.
- This spicy crawfish dip is a big hit at our Mardi Gras get togethers.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a large skillet melt 2 Tablespoons of the butter and add the onion, red bell pepper, celery and garlic. Season with salt and pepper and sweat down until translucent over medium heat (about 5 minutes).
- Step 2: Add the crawfish tail meat and cook a further 2 minutes.
- Step 3:In a large bowl add the Gruyere cheese, cream cheese, mayonnaise, hot sauce and Worcestershire Sauce. Season again with salt and pepper. Mix together well until totally combined.
- Step 4: Add the crawfish mixture to the mixing bowl and stir well until totally combined.
- Step 5: Add the cheesy crawfish mixture back to the skillet and top with the parmesan cheese and green onion.
- Step 6: Add the breadcrumbs evenly over the top.
- Step 7: Melt the remaining butter and pour over the top of the breadcrumbs.
- Step 8: Bake in the oven (at 350°F) for about 30 minutes. Until golden brown on top and bubbling on all sides. Serve with some tortilla chips, or toasted bread.
Hint: Using crawfish tails from a crawfish boil that has the seasoning you prefer (like Crab Boil) then that flavor will come through in this dip. If you use frozen grocery store bought crawfish tails then you should add some Cajun seasoning to this dip.
Also, be sure to try and get Louisiana caught crawfish (and not the China variety).
If you like the Cajun style food you should try my homemade Boudin Sausage recipe - it's a hit. Or my Boudin Dip.
Recipe variations and substitute ideas
- Creole Seasoning - Add some Creole Seasoning instead of the salt and pepper.
- Sour Cream - instead of mayonnaise, try Sour Cream.
- Cheese - if you prefer a different cheese this is totally your preference. I like Gruyere because it has great flavor but also great texture.
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Necessary gear: Equipment
As you can see from my images, I used an old fashioned skillet (but just for pictures). I would recommend a cast iron skillet for this dip, as it holds an even heat and is oven-safe.
I have a few affiliate links in the recipe card below for some equipment.
How to store leftovers
After you have finished serving this dip you should store in an airtight container in the refrigerator.
It will be good for 3 days. Reheat in the microwave for best results. The breadcrumbs might not be the best, you may need to toast very quickly under a broiler, but the microwave will heat the dip quicker from middle out.
Mel's kitchen notes
A lot of people like a hot crawfish dip. I like just a little heat, but not too much. The amount of hot sauce I use in this recipe gives just a little bite. If you prefer a spicier/hotter crawfish dip feel free to add more hot sauce than I do.
Other great crawfish recipes I think you'll love
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Crawfish Dip
Video
Equipment
Ingredients
- 4 Tablespoons Unsalted Butter divided
- 1 Each Yellow Onion finely diced
- ½ Cup Red Bell Pepper finely diced
- ½ Cup Celery finely diced
- 2 Cloves Garlic minced
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 Pound Crawfish Tails roughly chopped
- 1 (8 Ounce) Block Cream Cheese room temperature
- 1 Cup Gruyere Cheese freshly grated
- ½ Cup Mayonnaise
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Hot Sauce
- ¼ Cup Parmesan Cheese freshly grated
- 2 Each Green Onions sliced
- ½ Cup Plain Breadcrumbs
Instructions
- In a large skillet add 2 Tablespoons of the butter and melt over medium heat.4 Tablespoons Unsalted Butter
- Add the onion, bell peppers, celery and garlic and cook until translucent. Season with the salt and pepper.1 Each Yellow Onion, ½ Cup Red Bell Pepper, ½ Cup Celery, 2 Cloves Garlic, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper
- Add the crawfish tails and cook another 2 minutes.1 Pound Crawfish Tails
- In a large mixing bowl, add the cream cheese, mayonnaise, Gruyere cheese, Worcestershire sauce, and hot sauce. Mix well until totally combined.1 (8 Ounce) Block Cream Cheese, 1 Cup Gruyere Cheese, ½ Cup Mayonnaise, 1 teaspoon Worcestershire Sauce, 1 teaspoon Hot Sauce
- Add the crawfish mixture and stir with a large wooden spoon until well mixed.
- Add back to the large skillet and top with the parmesan cheese and green onions.¼ Cup Parmesan Cheese
- Top with the breadcrumbs and pour the remaining butter (melted) over the top of the breadcrumbs.2 Each Green Onions, ½ Cup Plain Breadcrumbs
- Bake in the oven at 350°F for 30 minutes until golden brown and bubbling around the edges.
- Serve immediately with toasted baguette slices and any other chips.
Notes
Nutrition
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