Servings: 14+

Ingredients:

  • 1/2 cup butter
  • 2 pounds crawfish tailmeat
  • 4- 8 ounce packages cream cheese, room temperature
  • 1 bunch green onions, chopped
  • 1 cup mayonnaise
  • 1/2 teaspoon hot pepper sauce or to taste
  • 1 teaspoon Worcestershire sauce, or to taste

Preparation:

  1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted.
  2. Add the crawfish tails, reduce heat to medium-low, and cook for about 10 minutes. Set aside to cool.
  3. In a large bowl, stir together the cream cheese and mayonnaise until well blended.
  4. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color.
  5. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion.
  6. Mix well, cover and refrigerate.