Cookin’ with Nino and Julie May: Cajun Crawfish Bread

March 20, 2015 | Updated: 11:55 a.m., March 20, 2015

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Cajun Crawfish Bread

This recipe is a super easy and fast way to prepare an appetizer for those unexpected guests, or perhaps you are shuttling kids between ball games, music and dance lessons, etc.  You just mix, spread, and bake until brown and bubbly and melty!Ingredients: (8 servings)

  • 1/2 cup mayonnaise
  • 4 Tbsp melted butter
  • 1 cup shredded mozzarella
  • 1/4 cup fresh grated Parmigiano reggiano cheese
  • 1/4 cup sliced green onion tops
  • 1 tsp garlic powder
  • 1 cup crawfish tails, finely chopped
  • kosher salt
  • ground black pepper
  • 1 (16 oz) loaf French bread, cut in half lengthwise
  • I also think it would be fabulous with chopped, drained artichoke hearts mixed in.  Perhaps about 1/4 cup or so.

Written Method:

Preheat oven to 350 degrees F.  In a medium bowl, combine mayonnaise, melted butter, mozzarella, Parmesan, green onions, and garlic powder.  Fold in the chopped crawfish, and season to taste with salt and pepper.  Spread the crawfish mixture on the French bread, and bake for 18-20 min.  For the last two minutes, I turned the broiler on high just to get a beautiful brown crispy edge on the bread and really toast up the cheeses in the mixture.  Cut into 2-inch pieces, garnish with a few more green onions, and serve while hot and "gooey."  This can be made ahead up until you spread the crawfish mixture on the bread and refrigerated until you are ready to bake it.

Find recipe on Menu Musings:

http://menumusings.blogspot.com/2013/04/cajun-crawfish-bread.html