Nikki's Famous Crawfish Dip

Crawfish dip is a party favorite! It’s perfect for football games and backyard BBQs.  This might just be the easiest way to become the hero of a party.  Everyone will love you for this dip.  And you won’t believe how simple it is.  Just order the ingredients from www.Cajungrocer.com.

Ingredients

1 lb frozen peeled crawfish tails, thawed

¼ cup butter

2 cloves garlic, chopped

1 Tbsp ZATARAIN’S Crab & Shrimp Boil Seasoning

1 tsp salt

1 Tbsp ZATARAIN’S Creole Seasoning

1 ½ (8 ounce) package cream cheese

Instructions

Place the crawfish tails into a food processor and pulsed until roughly chopped.  Set aside.

Melt the butter in a large skillet over medium heat.

Add the crawfish tails, garlic, crab boil, salt and Creole seasoning. 

Cook and stir until garlic is toasted.

Remove from the heat and stir in the cream cheese until it has melted.

Serve the dip warm or refrigerate and serve chilled.

Nikki’s Famous Crawfish dip is famous for a reason! It will put that Cajun spice in any party.  Remember, there is only one place to get authentic Cajun products at unbelievably low prices, and that’s www.Cajungrocer.com.  

Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from www.Cajungrocer.com.  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

Ingredients

3 Tbsp butter

3 green onions, chopped (green and white parts)

2 Tbsp all-purpose flour

1 cup milk

1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage

20 saltine crackers, finely crumbled

1 egg, lightly beaten

½ tsp salt

¼ tsp Cajun Chef Cayenne Pepper

1/8 tsp Tabasco hot sauce

Cracker meal or bread crumbs for dredging

Butter and vegetable oil for frying

Instructions

Heat the butter in a large skillet over medium heat.

Add the onions and cook, stirring, for about one minute.

Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.

Remove from the heat.

Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.

Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)

Gently shape into six patties.

Dredge them in the cracker meal or breadcrumbs, coating completely and evenly.

Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. 

Fry the patties two to three minutes on each side until golden brown.

Drain on paper towels and serve warm.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from www.Cajungrocer.com