Hot Crawfish Dip for Tart Shells or Crackers

12 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Great dip for parties, weddings or family gatherings! This rich, creamy hot crawfish dip combines sweet Louisiana crawfish tails with cream of mushroom soup, butter, and aromatics for a crowd-pleasing appetizer that’s perfect served warm in tart shells or with your favorite crackers.

Ingredients

12 servings
  • 8 lbs crawfish tails, peeled and chopped
  • 1 can cream of mushroom soup
  • 1 stick butter
  • 1 medium onion, chopped fine
  • 2 stalks celery, chopped fine
  • 1 tbsp flour
  • 1/4 cup cold water
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Melt butter in a large skillet or heavy-bottomed pot over medium heat.
  2. Sauté the chopped onion and celery in butter until onions are clear and vegetables are soft, about 8-10 minutes.
  3. Add the cream of mushroom soup, crawfish tails, salt, pepper, and garlic powder. Stir to combine.
  4. Simmer the mixture for 20 minutes, stirring occasionally to prevent sticking.
  5. In a separate cup, mix flour and cold water together until smooth with no lumps.
  6. Add the flour mixture to the crawfish mixture and stir well. Cook for another 5-10 minutes until the dip thickens to desired consistency.
  7. Serve hot in tart shells or with your favorite crackers.

Common Problems and Solutions

Q: Why is my dip too thin or watery?

A: Make sure to mix the flour and cold water completely smooth before adding it to the dip. If it's still too thin after adding the flour mixture, let it simmer a bit longer to reduce and thicken, or add another tablespoon of flour mixed with water.

Q: Can I make this ahead of time?

A: Yes! Prepare the dip up to a day ahead and refrigerate. Reheat gently on the stovetop or in a slow cooker, adding a splash of milk or cream if needed to restore the creamy consistency.

Tips and Techniques

Don’t rush the vegetable sautéing step - cooking the onions and celery until they’re truly soft and the onions are translucent builds the flavor base for the entire dip. If the dip seems too thick, you can thin it with a little milk or seafood stock.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, chopped
  • cream of mushroom soup: cream of celery soup or cream of shrimp soup
  • butter: margarine or olive oil

Equipment Needed

  • Large skillet or heavy-bottomed pot
  • Wooden spoon for stirring
  • Small cup or bowl for mixing flour slurry
  • Serving bowl or chafing dish to keep dip warm

Historical Context

Hot seafood dips are a staple of Louisiana entertaining, especially for weddings and holiday parties. Crawfish dips became particularly popular as crawfish farming expanded in the 1980s, making Louisiana crawfish tails available year-round instead of just during spring crawfish season.