This creamy crawfish and pimento dip goes out at Mouton's under a browned Mozzarella crust with buttered French bread sticks for scooping. The secret is simple: press as much liquid as you can out of the crawfish and pimentos first. That is what keeps the dip thick instead of watery.

Serves 4 (about 3 cups dip) Β· Prep 15 min Β· Cook 25 min

Ingredients

For the dip

  • 8 ounces cooked crawfish tails, thawed if frozen

  • 1 (7-oz) jar diced pimentos, well drained

  • 1 tablespoon butter

  • Β½ cup chopped bell pepper

  • Β½ cup chopped green onions

  • 1Β½ teaspoons minced garlic

  • 1Β½ teaspoons Tony Chachere's Creole Seasoning

  • 8 ounces cream cheese, cubed

To serve

  • 2 (7-inch) French loaves

  • 2 tablespoons unsalted butter, softened

  • 2 cups shredded Mozzarella cheese

  • 2 tablespoons diced green onion

Method

  1. Press the crawfish in a sieve to remove as much liquid as possible. Melt the butter in a medium saucepan over medium-low heat and cook the bell pepper and green onions until soft, 3 to 4 minutes. Add the garlic and cook 30 seconds.

  2. Stir in the crawfish, pimentos and seasoning until hot, about 2 minutes. Lower the heat and stir in the cream cheese a few cubes at a time until smooth.

  3. Heat the broiler with a rack 6 inches from the element. Split the loaves, butter the cut sides, and broil until golden, 1 to 2 minutes. Cut each half lengthwise into 4 sticks.

  4. Spread the hot dip in a 1-quart broiler-safe dish and cover with the Mozzarella. Broil until bubbling and browned in spots, 3 to 5 minutes.

  5. Set the dish on a platter with the bread sticks around it and scatter green onion over the top.

Chef's Note: The dip keeps 3 days refrigerated. Reheat it to 165Β°F before it goes under the broiler.

Rather let Mouton's make it?

Mouton’s post: https://www.localeats.news/p/mouton-s-bistro-bar

πŸ“Cedar Park: 1821 S. Lakeline Blvd. #104, Cedar Park, TX 78613

🍽️ Menu and hours: moutonsbistro.com

Get the cookbook

πŸ“– Cookbook https://www.amazon.com/dp/B0HRFSL323

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