Hot Crawfish Dip
A very dear friend of mine, Rebecca, introduced me to this amazing dip! She served it at her annual Christmas party several years ago and I remember about 4 of us stood around the food table and devoured this dip. It was SO good! It is rich, creamy, spicy and just YUM.
I asked her for the recipe and I have made it a million times since then. Every time I serve it or take it to a happy hour people rave over it.
If you cannot find crawfish (I normally find it in the frozen section near the frozen shrimp) then you can use shrimp or even lobster. You only need about 2 small lobster tails and I see them all the time in the fish department for about $8 a tail.
It is best to serve this dip in a chafing dish, but if you do not have one then just remember to re-heat the dip every now an then throughout the party, if it lasts that long.
Hot Crawfish Dip
1 (16oz) package frozen crawfish tails (thawed, rinsed and roughly chopped)
1/2 cup butter, divided in half
1 bunch green onions, chopped
1/2 cup flat leaf parsley, chopped
3 Tablespoons flour
1 pint half and half cream
3 Tablespoons dry sherry (try to buy the good stuff at the liquor store)
1 Tablespoon garlic, minced
Salt and Pepper to taste
5-6 drops Tabasco sauce
In a large skillet, melt 1/4 cup butter. Add crawfish and saute for about 10 minutes or until cooked through. Remove to a small bowl and set aside.
In the same skillet, melt remaining butter and saute green onions, garlic and parsley.
Sprinkle flour over onion mixture and stir until combined. Slowly add the cream. Stirring constantly to create a thick sauce.
Add sherry, Tabasco and salt/pepper to taste.
Stir in the cooked crawfish and serve hot with crackers.
* It is best to serve this in a chafing dish, but if you do not have one then remember to reheat this dip throughout the party. Reheat gently!
*Serve with any crackers or sliced baguette