This recipe came from Louisiana Cookin' Magazine.
Now I will tell you that I doubled the recipe and used a one pound package of frozen Louisiana crawfish and a few ounces more mozz cheese than called for. I also used a long loaf of Leidenheimer bread for all of the mixture. LINK
Cajun Crawfish Bread Featured
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, mozzarella, green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, and bake for 15 to 20 minutes or until lightly toasted. Cut in 2-inch pieces, and serve immediately.
Cook’s Note: Bread can be spread with crawfish mixture and refrigerated before baking.
This post was edited on 2/4 at 8:57 pm