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Chunky Crawfish Spread Recipe

Chunky Crawfish Spread Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings

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

  • 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.

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.