Cajun Crawfish Dip Recipe - Hot Baked with Cream Cheese

This hot baked Cajun crawfish dip is the ultimate party appetizer! Tender Louisiana crawfish tails are folded into a creamy, cheesy base of cream cheese, sharp white cheddar, and parmesan with sautéed bell peppers, onion, celery, and plenty of garlic. Tangy Creole mustard, Louisiana hot sauce, and bold Cajun seasoning bring all those classic Louisiana flavors. Topped with crushed Ritz crackers and baked until golden and bubbly. Perfect for Mardi Gras, Super Bowl parties, or anytime you need an irresistible crowd-pleaser!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: Cajun

Servings: servings

Calories: 282kcal

Author: Briana

Equipment

large cast iron skillet

Ingredients

5 tablespoons unsalted butter
6 whole green onions white and green parts divided
1 medium green bell pepper finely chopped
1 medium red bell pepper finely chopped
1 large yellow onion finely chopped
2 stalks celery finely chopped
2 - 3 teaspoons kosher salt to taste, deepnds on how much added salt your Cajun or Creole seasoning has
10 cloves garlic minced
Zest of 1 lemon
3-4 teaspoons Cajun seasoning Can sub Creole seasoning, no salt added if possible, and to taste
1 pound Louisiana crawfish tail meat thawed, or more if you'd like!
¼ - ½ teaspoon black pepper to taste
8 ounces cream cheese softened
2 tablespoons Louisiana-style hot sauce adjust to taste
2 tablespoons Creole mustard
2 teaspoons horseradish sauce
2-3 teaspoons Worcestershire sauce
Juice of ½ a lemon
2 cups sharp white cheddar cheese 8 ounces, freshly shredded and divided
1½ cups parmesan cheese 6 ounces, freshly shredded and divided
15 crushed Ritz crackers optional
Chopped parsley, green onions, more crawfish, and hot sauce for garnish

Instructions

Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the white parts of the green onions, the green and red bell peppers, onion, and celery with a pinch of salt.
5 tablespoons unsalted butter, 6 whole green onions, 1 medium green bell pepper, 1 medium red bell pepper, 1 large yellow onion, 2 stalks celery, 2 - 3 teaspoons kosher salt
Sauté until the vegetables are soft and fragrant, about 5 minutes. Add the garlic, Cajun seasoning, and lemon zest. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
10 cloves garlic, 3-4 teaspoons Cajun seasoning, Zest of 1 lemon
Add the crawfish tail meat and season with salt and black pepper to taste. Stir to warm through.
1 pound Louisiana crawfish tail meat, ¼ - ½ teaspoon black pepper
Add the cream cheese, hot sauce, Worcestershire sauce, horseradish, and Creole mustard. Reduce heat to medium-low and stir often until the cream cheese melts.
8 ounces cream cheese, 2 tablespoons Louisiana-style hot sauce, 2 tablespoons Creole mustard, 2 teaspoons horseradish sauce, 2-3 teaspoons Worcestershire sauce
Begin adding the parmesan and white cheddar in small handfuls, stirring to melt each addition before adding more. Reserve some cheese for topping. Stir in some of the dark green parts of the green onions (save the rest for garnish).
2 cups sharp white cheddar cheese, 1½ cups parmesan cheese
Remove from heat and stir in the lemon juice. Top with the remaining cheese and crushed Ritz crackers.
Juice of ½ a lemon, 15 crushed Ritz crackers
Bake until golden brown and bubbly, 25-30 minutes.
Top with fresh parsley, green onions, and extra crawfish if desired. Serve hot with baguette slices, crackers, tortilla chips, or veggies.
Chopped parsley, green onions, more crawfish, and hot sauce for garnish

Video

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Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. We don't recommend freezing.
Make ahead: Prep the dip up to 2 days in advance - just stop before baking. Store covered in the fridge, then bake when ready to serve.
Crawfish: We use frozen, pre-cooked Louisiana crawfish tail meat. Find it at well-stocked grocery stores or order online. Thaw in the fridge overnight before using.
Cajun seasoning: Salt-free blends work best since we season separately. (Try our homemade Cajun seasoning blend!) Adjust the added salt if yours contains salt.
Scaling: Half the ingredients for a smaller batch (use an 8-inch skillet). Double for a crowd (use a larger baking dish).

Nutrition