Pickled Crawfish Tails Recipes

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CRAWFISH SPREAD RECIPE



Crawfish Spread Recipe image

Creamy Crawfish Spread with pickled okra. Serve it on toasted baguette slices for a fabulous southern appetizer.

Provided by Christin Mahrlig

Categories     Appetizer

Time 18m

Number Of Ingredients 11

2 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped sweet onion
1 clove garlic (minced)
2 teaspoons cajun seasoning
4-5 dashes tabasco sauce
1/2 pound frozen crawfish tails (defrosted and drained of liquid)
1 8-ounce package cream cheese (softened)
1/4 cup grated Parmesan cheese
3 green onions (sliced)
4 pickled okra (thinly sliced)

Steps:

  • Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper and onion and saute until softened, 3 to 4 minutes.
  • Add garlic and cajun seasoning and saute for 1 minute. Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
  • Turn heat down to medium-low and add cream cheese and Parmesan cheese. Stir until cheeses are melted and everything is combined well.
  • Remove from heat and stir in green onions and pickled okra.

Nutrition Facts : Calories 160 kcal, ServingSize 1 serving

PICKLED CRAWFISH TAILS



Pickled Crawfish Tails image

Categories     Salad     Spring     Boil

Yield serves 6

Number Of Ingredients 19

2 (12-ounce) packages frozen cleaned and peeled crawfish tails, defrosted
1 small onion, halved and thinly sliced
1/2 cup tarragon vinegar
1/4 cup olive oil
3 garlic cloves, thinly sliced
6 whole black peppercorns
2 whole allspice berries
1/2 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon red pepper flakes
4 bay leaves
1 cinnamon stick
4 whole cloves
1 star anise
1 tablespoon sugar
1/2 teaspoon minced peeled fresh ginger

Steps:

  • Put the crawfish tails and onion in a large glass container.
  • Bring 1 cup water, the vinegar, olive oil, garlic, peppercorns, allspice, coriander seeds, celery seeds, fennel seeds, mustard seeds, dill seeds, red pepper flakes, bay leaves, cinnamon stick, cloves, star anise, sugar, and ginger to a boil in a nonreactive saucepan. Cook for 5 minutes. Pour the hot liquid over the crawfish and onion. Let cool, then cover, and refrigerate for 24 hours.
  • Notes
  • If you like, 1 1/2 pounds peeled boiled shrimp can be substituted for the crawfish in this recipe.
  • I like to serve these with assorted pickled peppers and vegetables for a spicy snack with cocktails or on top of leafy green salads. Quite good stirred into pasta salads, too.
  • This pickling-spice mixture works well with many recipes that call for pickling spice. Make a big old batch of this spice blend (minus the fresh ginger) to give as gifts for friends who are into home canning.

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