Crawfish Dip

Holly Clegg
  • Yield: 16 servings


2tablespoons butter
1tablespoon olive oil
1cup chopped onion
1/2teaspoon minced garlic
1/4cup all-purpose flour
1-- (10-ounce) can diced tomatoes and green chilies
1cup skim milk
1teaspoon Worcestershire sauce
-- Salt and pepper to taste
1pound crawfish tailes, rinsed and drained
1bunch green onions, chopped


  1. In large nonstick skillet, melt butter and olive oil, sauté onion until tender, 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
  2. Bring mixture to boil. Lower heat, stirring 5 minutes or until mixture thickens. Add  Worcestershire sauce, salt and pepper to taste.
  3. Add crawfish and green onions, stirring until heated.  Makes about 4 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.


Nutritional Info *per serving

  • Calories 69
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 43mg
  • Sodium 122mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 2g
  • Protein 6g