Spring in New Orleans is Mardi Gras and crawfish season, so why not celebrate both with this Creole-style dip? If seasonal fresh-boiled crawfish aren’t available, frozen Louisiana crawfish can be found in stores year-round.
- 4 tablespoons unsalted butter, divided
- 1 cup finely chopped yellow onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1 pound crawfish tail meat
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 3/4 cup Blue Plate®️ Mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup cracker crumbs (we used Saltines®)
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350º F and grease a 2-quart baking dish.
- In a medium-size saute pan over medium heat, melt 2 tablespoons of butter. When melted, add onion, bell pepper, celery and garlic and cook until soft, about 5 minutes. Season with salt and pepper. Add crawfish and cook and stir for 2 minutes longer.
- In a medium mixing bowl, combine the cheese, cream cheese, mayonnaise, Worcestershire and hot sauce and mix well. Add the warm crawfish mixture to the cheese mixture and mix well. Transfer into prepared baking dish and set aside.
- In a medium-size sauté pan, melt remaining 2 tablespoons of butter over medium heat. Add cracker crumbs and green onions and stir until crumbs and butter are fully incorporated and slightly toasted but not yet brown. Sprinkle crumb mixture over the crawfish mixture in baking dish.
- Place the baking dish on a sheet pan (to catch drips) and place in the oven. Cook until the mixture is bubbly and brown on top, about 25 minutes. Garnish with the parsley and serve with toast points or crackers.