We decided to try Blue Plate Mayo’s Crawfish Dip for a Super Bowl party a few years back and it’s been requested every year since. This delectable recipe blends the rich flavors of succulent crawfish with the creamy goodness of Blue Plate Mayo, creating a dip that’s bound to steal the show at your next party. Get ready to score big with a taste of Louisiana in every bite.

With crawfish season just kicking off so this recipe is perfect for any left over crawfish from your latest boil. If you aren’t able to keep any left overs (like us) or get a hankering out of season, you can always use frozen Louisiana crawfish tails. Also, being born and raised in New Orleans, Blue Plate Mayo is the only mayonnaise we use.

Here’s what you will need:
2 qt baking dish
medium sauté pan
medium mixing bowl

Ingredients:
1 pound crawfish tail meat
4 tablespoons unsalted butter, divided
1 cup yellow onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup green bell pepper, finely chopped
1-2 cloves garlic, minced (or 1 teaspoon Jarlic)
1 teaspoon kosher salt
1/2 teaspoon Cayenne pepper
1 teaspoon hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
3/4 cup Blue Plate®️ Mayonnaise
1 cup cracker crumbs (we used Saltines)
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh parsley

Directions
Preheat oven to 350º F and grease a 2-quart baking dish.

In your medium sauté pan, melt 2 tablespoons of butter over medium-high heat. When melted, add onion, bell pepper, celery and garlic and cook until soft, about 5 minutes. In Cajun and Creole cooking this combination of vegetables are called “The Holy Trinity” and the cornerstone of most dishes. Season with salt and pepper. Add crawfish and cook for 2 minutes longer.

In a medium mixing bowl, combine the cheese, cream cheese, mayonnaise, Worcestershire and hot sauce and mix well. Add the warm crawfish mixture to the cheese mixture and mix well. Transfer into prepared baking dish and set aside.

In a medium-size sauté pan, melt remaining 2 tablespoons of butter over medium heat. Add cracker crumbs and green onions (we totally forgot these) and stir until crumbs and butter are fully incorporated and slightly toasted but not yet brown. Sprinkle crumb mixture evenly over the top of crawfish mixture in the baking dish.

Place the baking dish on a sheet pan (to catch drips) and place in the oven. Cook until the mixture is bubbly and brown on top, about 25 minutes. Garnish with the parsley and serve with toast points or crackers.