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Started By
Message
Crawfish Bread Recipe
Posted on 8/20/15 at 9:26 am
Posted on 8/20/15 at 9:26 am
I found this recipe in an old thread, and finally cooked it last weekend. It was fantastic! This deserves it's own thread (props to Cajunate for the original recipe). The only things I did different were:
- Add 1/2 or whole lemon juice
- Mixed half the cheese in with everything, and put the rest on top after I spread the mix on the bread.
Original Thread
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
|1/2 or whole lemon juice (to taste)
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, 1/2 of the 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 top with rest of cheese. 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.
- Add 1/2 or whole lemon juice
- Mixed half the cheese in with everything, and put the rest on top after I spread the mix on the bread.
Original Thread
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
|1/2 or whole lemon juice (to taste)
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, 1/2 of the 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 top with rest of cheese. 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.
7
Posted on 8/20/15 at 11:06 am to SUB
Looks great
Posted on 8/20/15 at 11:07 am to SUB
I'm going to do this. For sure.
Posted on 8/20/15 at 11:22 am to SUB
Posted on 8/20/15 at 11:54 am to SUB
Lots of folks love crawfish bread. Did you finely chop the crawfish? They don't look small to me in your pics and I don't think I would chop finely. Possibly a few coarse chops if some of the tails are really large.
Posted on 8/20/15 at 12:14 pm to Gris Gris
Those are cajunates pics. He didnt dice them
Posted on 8/20/15 at 12:16 pm to bossflossjr
Thank ya, Boss. I didn't open the link.
Posted on 8/20/15 at 12:41 pm to SUB
Yum! Bookmarked for football season
Posted on 8/20/15 at 3:58 pm to thickandthin
I wonder how it would taste if you add crabmeat
Posted on 8/20/15 at 4:04 pm to SUB
Would destroy
Posted on 8/20/15 at 4:12 pm to Gris Gris
I didn't take pics and I didn't chop my crawfish at all.
Posted on 8/20/15 at 4:18 pm to rodnreel
quote:
I wonder how it would taste if you add crabmeat
I think the flavor of the crabmeat might be overpowered. Maybe claw meat would work, but I don't think I'd enjoy it with crabmeat. Shrimp would work. I've had a pretty good shrimp bread, but it wasn't as heavy on the cheese as this recipe.
Posted on 8/20/15 at 4:43 pm to SUB
quote:
I didn't chop my crawfish at all.
I think that's the way to go so get more of the crawfish flavor with all the other ingredients. I might consider a drop of crab boil in the mayo mixture.
Posted on 8/20/15 at 5:13 pm to SUB
quote:
props to Cajunate
Whatever happened to him. He hasnt been posting on another site I frequent.
Posted on 8/20/15 at 5:31 pm to CHEDBALLZ
You see who ran him off in this thread.
LINK
I think he may have taken offense with some posters before though. Nate was a peaceful being and didn't care for some of the ugly criticism and infighting here on occasion. I think he moved over to Mr. Lake's forum for a while. I haven't looked at that site in a very long time, so I don't know if he's still there.
He's got his own website/blog.
LINK
I bet the recipe in the linked thread is there.
I wish he'd come back.
LINK
I think he may have taken offense with some posters before though. Nate was a peaceful being and didn't care for some of the ugly criticism and infighting here on occasion. I think he moved over to Mr. Lake's forum for a while. I haven't looked at that site in a very long time, so I don't know if he's still there.
He's got his own website/blog.
LINK
I bet the recipe in the linked thread is there.
I wish he'd come back.
Posted on 8/20/15 at 5:35 pm to Gris Gris
He was well liked on the other site I frequent. People were asking about him there.
Posted on 8/20/15 at 5:49 pm to CHEDBALLZ
What's the other site, Ched?
This post was edited on 8/20/15 at 5:50 pm
Posted on 8/20/15 at 7:03 pm to Gris Gris
I do mine by rolling out French bread dough, adding etouffee and pepper jack cheese, pinching shut and baking. Little different but soooooooo good!
Posted on 8/20/15 at 7:05 pm to liz18lsu
I think the guy from Avoyelles Parish who makes it for Jazz Fest uses the dough and makes it that way.
Posted on 8/20/15 at 9:18 pm to Gris Gris
quote:
What's the other site, Ched?
Salty Cajun
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