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Crawfish for the Win!

Tis the season for mudbugs! Crawfish are plentiful and besides heading out to your favorite fresh fish market for the little crawlers or restaurant for a well seasoned boil by the pound, you can enjoy recipes with your leftovers or buy bags of frozen pre-cooked crawfish meat. It’s all good.

You can sometimes find more healthful versions of the following recipes. However, full disclosure here, these all include calorie happy ingredients, and the taste is worth the splurge.

crawfishsolo Crawfish for the Win!

Jalapeño Crawfish Dip

  • 1/2 stick butter
  • 2 cups of mixed and chopped onion, celery and green bell pepper
  • 1/4 to 1/3 jalapeño, finely chopped
  • 3 cloves garlic, minced
  • 2 cups of boiled crawfish tails
  • 1 8 ounce package of cream cheese
  • 1/2 Tablespoon Tony Chachere’s Creole seasoning
  • salt and pepper to taste.

Heat butter on medium heat in a medium pan. Add chopped veggies, jalapeño and cook until onions are translucent. Add minced garlic and continue to stir.

Add crawfish tails and stir, until warm. Add cream cheese to the mixture and stir until melted. Add salt, pepper and Creole seasoning. May be served hot or cold on small baguette slices or bagel chips.

crawfish pasta recipe Crawfish for the Win!

Debbie’s Crawfish Fettuccine

  • 1/2 stick of butter
  • 10 cloves of garlic, minced
  • 2 cups of sliced mushrooms
  • 1 lb. cooked Louisiana crawfish tails
  • 1 squeezed lemon
  • 2 teaspoons Tony Chachere’s Creole seasoning
  • 2 Tablespoons flour
  • 1/2 pint heavy cream
  • Cooked pasta for 4 servings.

Saute: butter, garlic and mushrooms.

Add: crawfish, lemon, seasoning, and flour.

Add cream last and cook till done.  Serve over fettuccine or farfalle.

Pair with white wines such as Riesling or Albariño.

Debbie’s Crawfish Balls

  • 1 lb crawfish tails, chopped fine
  • 1/2 teaspoon fresh cayenne pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 1/4 cup chopped bell peppers
  • 2 teaspoons salt
  • 2 teaspoons red pepper flakes
  • 1 egg, beaten
  • 1/2 cup bread crumbs

In bowl mix crawfish, pepper, parsley, onions, bell peppers, salt and red pepper.

Add: egg and bread crumbs and mix.

Form into balls (hint, coat hands with oil to make rolling easier).

Place on lightly greased cookie sheet.

Bake at 375 degrees for 12-15 min.

Makes 50 crawfish balls!

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