Crawfish Dip

Life At The Table Crawfish Dip | Crawfish dip in a white serving bowl, sitting on a wooden table with a green napkin beside it.

This delicious crawfish dish is quick and easy using frozen crawfish meat, so no peeling and no mess in the kitchen.


  • 11lb package of peeled and deveined crawfish tails, thawed and drained
  • 9 tablespoons unsalted butter, divided
  • 3 teaspoons Chef Sandra’s Cajun seasoning, divided
  • 1 bunch of green onions (about 3 oz), sliced
  • 1 green bell pepper, diced
  • 1 tablespoon garlic, minced
  • 18oz package cream cheese, softened
  • 1/2 cup half & half
  • 1 lemon


  1. Melt 4 tablespoons of the unsalted butter in a 10-inch skillet over low heat.
  2. Once the butter has melted and begins to foam, add the crawfish tails and 1 teaspoon of the Cajun seasoning.
  3. Sauté until the crawfish tails are cooked through. Set aside.
  4. In a larger skillet, melt the remaining 5 tablespoons of unsalted butter in a skillet.
  5. Add the bell pepper and sauté until tender.
  6. Add the garlic; sauté until fragrant.
  7. Add 2 teaspoons of the Cajun seasoning, stir and sauté for just a minute more.
  8. Add the green onion; stir to combine.
  9. Add the cream cheese; stir until the cream cheese is melted.
  10. Add in the sautéed crawfish tails.
  11. Add the half & half; stir until the sauce smoothes out.
  12. Taste and adjust the seasoning.
  13. Finish with a squeeze of fresh lemon juice; add as much lemon juice as needed to give it a bright flavor.


  • Beware of the salt content on most Cajun seasonings. The lead ingredient on the label is typically salt. Look for a seasoning that doesn’t lead with this ingredient. You should be in control of the salt content of your food, not your seasoning. Purchase my Cajun Seasoning here.
  • Mix it up by substituting crab or lobster for the crawfish in this recipe.
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