Creamy Crawfish Dip
Makes 2 cups
4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving
In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.
Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.
• Frozen Louisiana crawfish tail meat is available at CajunGrocer or in the frozen seafood section of a well-stocked grocery store. If using freshly cooked, whole crawfish, 5-6 pounds will yield 12 ounces of meat.
• If you cannot find crawfish meat, you can substitute cooked, chopped shrimp.