This is a recipe that we love to make at all our gatherings. It showcases the crawfish and shrimp in a really different and interesting way! It is also my favorite recipe to bring to any tailgating event or Mardi Gras parade. Even at room temperature, it is still amazing!
Technique tip: Incorporating mayonnaise into the cheese mixture will keep the cheese from drying out.
Swap option: If you can't find crawfish, you can swap it out for shrimp.
- 8 ounces cream cheese, softened
- 8 ounces shredded mozzarella cheese
- 2 tablespoons mayonnaise
- 1/2 cup diced cotto salami
- 1/2 cup diced ham
- 1 cup peeled crawfish tails
- 1 cup small shrimp
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 cup muffuletta olive salad mix, drained with 2 tablespoons of the oil reserved
- Blue corn tortilla chips, for serving
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, blend softened cream cheese, shredded mozzarella and mayonnaise until evenly incorporated. Scrape out mixture into a 12-inch round baking dish and form an even bottom layer of cheese.
3. Heat a sauté pan over medium heat. Add the reserved oil from the olive salad mixture. Sauté the shrimp and crawfish for 2-3 minutes, add salami and ham and cook until heated through. Season with salt and pepper.
4. Top the cheese mixture with the seafood and salami mixture evenly. Then spoon the olive salad mix on top the seafood mixture. Bake for 15 minutes.
5. Remove from oven and serve warm with tortilla chips.