Smoked Catfish And Crawfish Tail Spread Recipes

BAKED CRAWFISH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
• Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
• Bake in the preheated oven until the top is lightly browned, about 20 minutes.

CRAWFISH PIMENTO CHEESE SPREAD

Steps:

• Combine all ingredients in a bowl. Fold together until you have a creamy consistency. Chill for one hour.
• Serve as you desire, on a sandwich, on a salad, on top of a burger or on crackers.

ED'S SMOKED CATFISH DIP

Steps:

• Place all ingredients in a mixing bowl and mix well. Season with salt and pepper.
• Chill for an hour or so and serve with crackers or chips.
• Garnish with either minced fresh chives or parsley.

SMOKED CATFISH AND CRAWFISH TAIL SPREAD

Steps:

• Combine all ingredients, except for the pecans, in a food processor container; pulse until well combined and evenly mixed.
• Turn into a bowl or mold lined with plastic wrap and chill until firm.
• Unmold onto a serving dish and coat with the chopped pecans, if desired.
• You can also coat with fresh parsley or dust with paprika.
• Serve with crackers or crusty sliced baguette.