Chunky Crawfish Spread Recipe

4 1 1
Chunky Crawfish Spread Recipe
Chunky Crawfish Spread Recipe photo by Taste of Home
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Chunky Crawfish Spread Recipe

Read Reviews
4 1 1
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Seafood is plentiful here, and crayfish is my favorite. I like to serve this tasty appetizer while the main course is finishing up in the oven. Suggested romance: Shrimp may be substituted for the crawfish.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (16 ounces) frozen cooked crawfish tails, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1 medium green pepper, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced
  • 1/2 to 1 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 6 to 12 drops hot pepper sauce
  • Assorted crackers

Directions

Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 3 cups.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chunky Crawfish Spread in Taste of Home February/March 2006, p33

Nutritional Facts

1/4 cup: 88 calories, 5g fat (3g saturated fat), 65mg cholesterol, 244mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 9g protein.

  • 1 package (16 ounces) frozen cooked crawfish tails, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1 medium green pepper, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced
  • 1/2 to 1 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 6 to 12 drops hot pepper sauce
  • Assorted crackers
  1. Chop crawfish; pat dry. In a small bowl, beat cream cheese until smooth. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 3 cups.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chunky Crawfish Spread in Taste of Home February/March 2006, p33

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MY REVIEW
veggiemama User ID: 4640590 152076
Reviewed Jan. 19, 2014

"I couldn't find crawfish so I used shrimp. I liked it but my husband didn't which really surprised me. He said something tasted sour. I'd use tortilla chips next time instead of crackers."

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