Cold Crawfish Dip

Name: Cold Crawfish Dip
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters butter; 907 grams crawfish tails, with fat; 907 grams packages cream cheese, room temperature; 1 bunch green onions, chopped; 237 milliliters mayonnaise; 1 teaspoons hot pepper sauce (e.g. ), or to taste; 1 teaspoon Worcestershire sauce, or to taste

Cold Crawfish Dip might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and pescatarian recipe has 277 calories, 4g of protein, and 29g of fat per serving. This recipe serves 20. This recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. Head to the store and pick up pepper sauce, crawfish tails, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes around 8 hours and 30 minutes.

Instructions

Melt butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add half of the green onions, and cook until wilted.

Ingredients you will need

Green Onions

Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.

Ingredients you will need

Crawfish Tails

In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Cream Cheese

Green Onions

Mayonnaise

Crawfish

Butter

Dip

Equipment you will use

Hand Mixer

Bowl

Mix well, cover and refrigerate overnight to properly blend the flavors.

Equipment

Frying Pan

Hand Mixer

Bowl

Ingredients

Servings:

118milliliters

butter 907grams

crawfish tails, with fat 907grams

packages cream cheese, room temperature 1bunch

green onions, chopped 237milliliters

mayonnaise 1teaspoons

hot pepper sauce (e.g. ), or to taste 1teaspoon

Worcestershire sauce, or to taste

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Crawfish works really well with Chardonnay, Gruener Veltliner, and Muscadet. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.