Crawfish Crab

Crawfish, Crab & Spanish Dip

Ingredients:

1 tablespoon butter

1/2 cup onion, finely chopped

1/2 cup green bell pepper, finely chopped

2 cloves garlic, minced

1 (8 oz) package cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 (10 oz) can Rotel (diced tomatoes with green chilies), drained

1/2 pound cooked crawfish tails (peeled)

1/2 pound lump crab meat (picked over for shells)

1 teaspoon Old Bay or Cajun seasoning

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1 cup shredded Monterey Jack or Pepper Jack cheese

1/4 cup chopped green onions (optional)

Fresh parsley or cilantro for garnish (optional)

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Instructions:

1. Preheat oven to 375°F.

2. Sauté veggies:

In a skillet, melt butter over medium heat. Add onion, bell pepper, and garlic. Sauté until softened (about 4–5 minutes).

3. Mix base:

In a large bowl, mix cream cheese, sour cream, and mayo until smooth. Stir in the sautéed veggies, Rotel, crawfish, crab, Old Bay, paprika, and black pepper.

4. Add cheese:

Fold in half of the shredded cheese and green onions (if using).

5. Bake:

Spread into a baking dish (around 8x8") and top with remaining cheese. Bake uncovered for 20–25 minutes or until bubbly and golden on top.

6. Garnish and serve:

Sprinkle with fresh parsley or cilantro and serve hot with tortilla chips, toasted baguette slices, or crackers.