Suzette- Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.
Easy Crawfish Spread
Get these things-
1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup the sister’s remoulade or cocktail sauce
Lemon slices and parsley for garnish
Make it- Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now, take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.
February 2, 2014 at 9:04 am
This may sound like a silly question, but do you cook the crawfish? I’m intrigued by the recipe (I enjoy spread recipes & I have a new, wonderful daughter- in- law from LA who LOVES crawfish!), but . . . raw crawfish? Thanks! I’m a new follower of your blog and really like what I’ve seen so far ( except for the raw crawfish part – ha!).
February 2, 2014 at 10:11 am
Welcome! glad your following us. Cooked crawfish, you can use cooked shrimp too. It’s best w the remoulade sauce. The sauce is on blog.