An oh-so creamy appetizer that’s perfect for spring holidays.
Crawfish, or mudbugs as theyre colloquially called, arein seasonfrom late February through May.
Youll need toboil the crawfishand remove the meat from the shell.
Credit:Will Dickey
you’re free to also use leftover crawfish from another preparation to make this dip.
What Is Crawfish Dip Made Of?
How To Store Leftover Crawfish Dip
Crawfish dip is best eaten the day its made.
But leftovers can be stored in the refrigerator for up to 3 days.
Freezing crawfish dip is not recommended, as the cream cheese in the dip will separate.
)packagefrozen cooked, peeledcrawfish tails, thawed and undrained
2garliccloves, minced
1(4-oz.
)jardiced pimiento, drained
2teaspoonsCreole seasoning
1(8-oz.
Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
Reduce heat to low.
Serve with toasted French bread slices.
Use a twisting motion to pull the head away from the tail.
Peel the widest rings of the shell away from the tail meat.
Gently tug the tail meat away from the base of the tail shell.
Crawfish has a similar flavor profile to its fellow crustaceans, lobster and crab.
The meat has a firm texture and a slightly sweet flavor.
Many people say it tastes like a cross between shrimp and crab.
