In the spirit of the Fourth of July and all things Southern and summer, here’s a recipe by StudioWed caterer The Clean Plate Club for some delicious Crayfish Dip!

Crayfish Dip
(makes 24 servings)

32 oz. cream cheese
2 lbs. crawfish tails
1 c. butter
2 bunches green onions-chopped
1 bunch fresh chopped parsley
3 Tbl. garlic powder
Salt, pepper and cayenne to taste

Saute chopped parsley and green onions in butter over medium heat in skillet.

Rinse and drain crawfish tails then chop.

Add to skillet with onion and parsley, stir in cream cheese and garlic. Lower the heat until melted. Season with salt, pepper, cayenne. Use twice as much cayenne as black pepper for a nice kick.

Serve hot with crackers or crisp french bread.

~ Kelly