{"id":1376,"date":"2015-01-12T15:02:38","date_gmt":"2015-01-12T22:02:38","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1376"},"modified":"2016-02-23T14:06:42","modified_gmt":"2016-02-23T21:06:42","slug":"creamy-craw-pounds-will-yield-12-oz-of-meatfish-dip","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/creamy-craw-pounds-will-yield-12-oz-of-meatfish-dip.html","title":{"rendered":"Creamy Crawfish Dip"},"content":{"rendered":"<p><em>I know, it looks like I didn&#8217;t really make the recipe &#8211; but you go with what you have on hand. \u00a0And I had lots of cream cheese spread on hand!<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 Tab butter (1\/2 stick)<\/li>\n<li>1 bunch green onions (white parts only), chopped. \u00a0(I used purchased diced onions &#8211; about 1\/4 c)<\/li>\n<li>1 small red bell pepper, chopped (I used the rest of a jar of pimento &#8211; you just need the color)<\/li>\n<li>2-3 cloves garlic, pressed or minced<\/li>\n<li>1 (8oz) package cream cheese (I used cream cheese spread &#8211; the soft cream cheese)<\/li>\n<li>3 Tab mayonnaise (I used Miracle Whip)<\/li>\n<li>1 tsp creole seasoning, such as Tony Chachere&#8217;s (I only had Cajun seasoning so skipped the cayenne and added a pinch of basil)<\/li>\n<li>1\/8 tsp cayenne pepper or more to taste<\/li>\n<li>1 12 oz pkg craw fish tail meat, thawed and drained (sure, everyone has that on hand! \u00a0Use cooked Bay shrimp- those tiny ones.)<\/li>\n<li>Kosher salt, to taste<\/li>\n<li>Crusty bread and Louisiana-style hot sauce, for serving<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a medium skillet, melt the butter over moderate heat.<\/li>\n<li>Add onions and bell pepper and cook until softened, about 8 minutes.<\/li>\n<li>Add garlic and saute for another minute.<\/li>\n<li>Stir in cream cheese, mayonnaise, creole seasoning and cayenne.<\/li>\n<li>Whisk until smooth.<\/li>\n<li>Reduce heat to low.<\/li>\n<li>Add the craw fish tail meat and simmer, stirring occasionally for 10 minutes.<\/li>\n<li>Season with salt to taste.<\/li>\n<li>Serve immediately with toasted bread slices and hot sauce.<\/li>\n<li>Garnish with green onion tops if desired.<\/li>\n<\/ol>\n<p><b>Serves:<\/b> \u00a0Makes 2 cups<\/p>\n<p><b>Notes: \u00a0<\/b>Frozen Louisiana craw fish tail meat is available at CajunGrocer.com. \u00a0or in the frozen seafood section of a well-stocked grocery store. \u00a0If using freshly cooked, whole craw fish, 5-6 \u00a0pounds will yield 12 ounces of meat.<\/p>\n<p><strong>Source:<\/strong> \u00a0TheKitchn.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I know, it looks like I didn&#8217;t really make the recipe &#8211; but you go with what you have on hand. \u00a0And I had lots of cream cheese spread on hand! Ingredients: 4 Tab butter (1\/2 stick) 1 bunch green onions (white parts only), chopped. \u00a0(I used purchased diced onions &#8211; about 1\/4 c) 1 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/creamy-craw-pounds-will-yield-12-oz-of-meatfish-dip.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Creamy Crawfish Dip&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99,21],"tags":[44],"class_list":["post-1376","post","type-post","status-publish","format-standard","hentry","category-dips","category-entree-seafood","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1376"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1376\/revisions"}],"predecessor-version":[{"id":2804,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1376\/revisions\/2804"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}