Hot Crawfish Dip

10 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (4)
Crawfish are plentiful in Southwest Louisiana, and are used in several different dishes. This particular dip may be served in small individual pastry shells—perfect for parties and gatherings when you want something a little more elegant than crackers.

Ingredients

10 servings
  • 1/4 cup butter
  • 1-2 medium onion chopped
  • 2 bunches shallots chopped
  • 1/2 medium bell pepper finely chopped
  • 2 ribs celery chopped
  • 2 cans cream of mushroom soup
  • 1 pound peeled crawfish tails
  • red pepper cayenne to taste
  • 2 minced garlic cloves
  • 1 whole pimento chopped fine

Step-by-Step Instructions

  1. Peel, clean and chop crawfish into medium pieces.
  2. Melt butter in saucepan then add onion, shallots, green pepper, and celery. Cook over low heat until soft, about 8-10 minutes.
  3. Add soup; heat through. Add crawfish, red pepper, and garlic.
  4. Heat for 20-30 minutes or until crawfish are cooked through and flavors are well blended. Add pimento just before removing from heat.
  5. Serve with favorite crackers or chips, or spoon into tart shells. Crawfish may be substituted with 1 pound shrimp, 1 pound lump crabmeat or 3 dozen oysters.

Common Problems and Solutions

Q: Can I use frozen crawfish tails?

A: Yes, frozen crawfish tails work perfectly. Just thaw them completely and drain well before chopping. Frozen crawfish are available year-round when fresh aren't in season.

Q: How do I know when the dip is done?

A: The crawfish should be opaque and cooked through (not translucent), and the dip should be hot and bubbly throughout. The 20-30 minute simmer also allows the flavors to blend nicely.

Tips and Techniques

Don’t skip chopping the crawfish into medium pieces—whole tails can be chewy and harder to scoop with crackers. If making ahead, prepare through step 3, then reheat gently before adding the pimento and serving.

Ingredient Substitutions

  • cream of mushroom soup: cream of celery soup or a homemade cream sauce
  • crawfish tails: shrimp, lump crabmeat, or oysters
  • shallots: green onions or additional regular onion

Equipment Needed

  • medium saucepan
  • cutting board and knife
  • wooden spoon for stirring

Historical Context

Crawfish dips became popular in Louisiana as crawfish farming expanded in the 1960s-70s, making these mudbugs available beyond the spring season. Hot dips served in pastry shells were a staple of ladies’ luncheons and cocktail parties across Acadiana.