Crawfish Dip

  • 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. Melt butter and olive oil in a large nonstick skillet then saute onion for 5 minutes.
  2. Toss in garlic and flour and stir for 1 minute. Combine tomatoes and green chilies and milk and add to skillet, stirring until combined.
  3. When mixture begins to boil, turn heat to low and stir for 5 minutes. Add  Worcestershire sauce, salt and pepper to taste.
  4. Add crawfish and green onions and heat through, making sure to stir.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

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