Crawfish Dip

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wwltv.com

Posted on June 23, 2011 at 2:38 PM

Updated Friday, Aug 1 at 9:56 AM

2 lbs. crawfish tails, chopped
3 pkgs.
Philadelphia Brand Cream Cheese (8 oz.)
1/2 tsp. Louisiana Hot Sauce
1/3 cup Half-N-Half, as needed
1/2 tsp. Minor's Lobster or Chicken Base
1 tsp. Frank Davis Seafood Seasoning
1/2 cup yellow onions, finely diced
1/2 tsp. garlic, minced
1/2 cup green onions, thinly sliced
1/3 cup parsley, minced
Salt and coarse pepper to taste
Dash of paprika
1 large bag Tostados for dipping



Place the two pounds of crawfish tails into the food processor. Using the pulse device continually start and stop the blades quickly to finely chop the tails (just be sure not to overprocess, though - you don't want the crawfish pureed). When they're ready, remove them from the processor's work bowl and transfer them into a large mixing bowl.

In the meantime, put the work bowl back on your food processor (do NOT clean away the crawfish fat from the walls of the bowl). Then drop in the cream cheese (broken into small chunks), add the hot sauce, the Half-N-Half, the lobster base, and the seafood seasoning, and turn the machine on. Ideally, you want to "cream" the mixture to a silky smooth consistency (but don't make it watery). About a minute or two at full speed shold do nicely.

Next, transfer the cream cheese base you just made into the large mixing bowl. Then, with a rubber spatula, fold in the diced onions, garlic, green onions, parsley, and chopped crawfish. Then mix everything together until thoroughly and uniformly blended. At this point, taste the mixture and adjust the salt and pepper if necessary.

Finally, place the finished dip into a serving bowl, spinkle the top lightly with paprika, cover tightly with plastic wrap, and stash it in the refrigerator for at least three hours to "marry" before serving. The dip is best if served ice cold with chips.

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Chef's Notes:
The lobster and chicken base, while ordinarily available only to restaurateurs, is routinely sold to the public at Dorignac's Food Center on Veterans Boulevard. Also note that only a food processor will produce the consistency necessary for the dip - a blender is way too restrictive when it comes to total mixing. Finally, the crawfish flavor in this recipe becomes intense only after resting in the refrigerator for several hours. Try to give it time to develop.

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