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Chunky Crawfish Spread

 Chunky Crawfish Spread
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.
12 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1/4 cup (prepared with reduced-fat cream cheese) equals 88 calories, 5 g fat (3 g saturated fat), 65 mg cholesterol, 244 mg sodium, 3 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.