If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.
Easy Crawfish Spread
1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
½-3/4 cup the sister’s remoulade or cocktail sauce
Lemon slices and parsley for garnish
Count the first 7 ingredients and put them in a medium sized bowl. Combine using your hand-dandy hand-mixer. Next, fold in half of the crawfish meat; repeat only half. We will share a little insider tip with you: Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Wrap the ball in saran wrap and pop in the fridge and let it chill for about 30 minutes or so. Place your cheese ball on a garnished tray. We use Swiss chard leaves, salad greens or kale for garnishing. Remember, it’s all about the presentation. Then, pour the remoulade sauce or cocktail sauce all over the cheese ball. We highly recommend that you make the Sisters’ remoulade sauce; it is the sho-nuff. Sprinkle the remaining crawfish on top of the cheese ball. Now, take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.
*Watching your girlish figure and need to cut back on the fat and calories? Use low-fat cream cheese, mayo and sour cream. When making the remoulade sauce, use a low fat mayo. Use celery sticks for all your dipping pleasures.
What is a remoulade sauce? It is kind of like tartar sauce but has way more flavor. It is usually made with mayonnaise or an aioli base. This yummy sauce works great on cream cheese, sandwiches, Po’ Boys and fried seafood.
The Sisters’ Remoulade Sauce
What’s in it-
3/4 cup mayonnaise
½ tablespoon extra virgin olive oil
1 tablespoon horseradish sauce
2 tablespoons Creole whole-grain mustard
1½ tablespoons ketchup
½ teaspoon hot sauce
¼ cup celery, chopped
1 teaspoon capers
2 tablespoons green onions, tops included
1 tablespoon garlic, minced
1 ½ tablespoons chopped parsley leaves
1 teaspoon Cajun seasoning
Mix all the ingredients together and stick it in the fridge until you are ready to use.
We are as excited as a mosquito at a nudist colony to introduce ourselves to you and give you a nibble of what the Sisters are all about! We are Amy Dupuy Martin and Suzette Dupuy Wagner, also known as The Sweet and Savory Sisters. We grew up with the best of two worlds: a beautiful Southern mother and a handsome Cajun daddy! Wow what a great combination. Step inside the wonderful and wacky world of the sisters. To find out more about us check us out on Facebook and our blog.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm