Hot Crawfish Dip

In the southern U.S., crawfish season typically starts in late February or early March and ends sometime in June, but many markets carry now frozen crawfish tails,  so you can get your mud bug fix year round with this dip recipe. If using frozen crawfish, simply thaw and cook. If you can’t get crawfish where you live, you can substitute other shellfish, such as shrimp or lobster, in its place. This recipe makes 8 to 10 servings.


1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) cooked, peeled crawfish tails
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.