Crazy ‘Bout Crawfish
It’s no secret how much we love crawfish. So here are a couple of original recipes that are not only easy to make, but celebrate our favorite little crustaceans.
Crawfish Crostini
This simple little dish brings the flavor. Crostini may have originated in Italy, but we put a Cajun spin on this one!
Ingredients for Aioli:
- 1 bunch Green onions
- 1 egg + 1 egg yolk Room temperature
- 1 cup Avocado oil (or Canola)
- 1 teaspoon Kosher salt
- 1 teaspoon Lemon juice
Method for Aioli:
- Lightly oil the green onions and grill for 3-4 minutes until they begin to wilt and some charring can be seen. Remove and let cool.
- Once cooled, chop, cover, and place in refrigerator.
- In a mason jar, or suitable container, place the rest of the ingredients.
- Using a stick blender start at the bottom of the jar and blend while slowly raising the blender to make aioli.
- Stir in green onions and let chill for at least 30 minutes.
Ingredients for Crostini:
- 4-6 tablespoons Unsalted butter
- 8 slices French bread (1½” thick)
- 2 cups All-purpose flour
- 1 egg
- 2 cups Milk
- 4-5 cups Panko bread crumbs
- Louisiana Love Seasoning Blends
- 1 lb. Louisiana Crawfish tail meat
- ½ gallon Vegetable oil
- Frying thermometer
- Sliced green onions
Method for Crostini:
- Place a large skillet over medium-high heat and melt 2 tablespoons of butter.
- Add as many bread slices as will fit making sure that every part of the bread is flat against the bottom of the skillet.
- Toast for 2-3 minutes until browned and flip to toast the other side.
- Add additional butter if needed.
- Repeat until all of the bread is toasted.
- Place oil in large, heavy pot over medium-high heat and attach thermometer.
- Heat oil to 375°
- Beat the egg in the milk.
- Prepare a fry station with flour, egg wash, and bread crumbs.
- Season all with Louisiana Love.
- Dredge the crawfish in flour first, then egg wash, and then bread crumbs.
- Drop into oil and fry until golden.
- Remove to a paper towel, or wire rack, lined tray.
- Dress toast with aioli, add crawfish to each piece and top with green onions.
Crawfish Stuffed Bread
Crawfish, cream cheese, and bread…. this one has it all. Using a frozen, prepared bread dough, or a canned pizza dough, makes this recipe a breeze.
Ingredients:
- 3 tablespoons Olive oil
- 1 medium White onion (chopped)
- 3-4 cloves Garlic (chopped)
- 1 cup Dry white wine (chardonnay, pinot grigio)
- 8 ounces Cream cheese (room temperature)
- 1½ cup Heavy whipping cream (divided)
- 1 lb. Louisiana Crawfish tail meat
- Louisiana Love Seasoning Blends to taste
- 1 lb. Frozen bread dough (thawed)
Method:
Place a medium, heavy pot over medium-high heat and add olive oil.
Add onions cooking until onions are clear, but not browned.
Add garlic and cook for 2-3 minutes more.
Add wine and reduce by half.
Lower heat to medium-low.
Add cream cheese, and 1 cup heavy cream cooking until cream cheese is melted.
Season with Louisiana Love
Add crawfish, cooking for 2-3 minutes.
Taste and adjust seasoning.
Remove from heat and into a bowl to cool completely.
Preheat oven to 375°.
Prepare a sheet pan with parchment paper or silicon mat.
On a floured surface, roll out dough to ¼”.
Spread crawfish mixture on dough stopping about ½” from the bottom, reserving about 1 cup.
Roll dough onto itself, like a cinnamon roll.
Place seam side down on sheet pan and bake for 25-30 minutes or until the middle of the bread reaches 185°-190°.
While baking, place reserved filling in a small pot and stir in ½ cup heavy cream heating until just warm.
Remove, let cool for 20 minutes, then slice to serve and top with cream sauce.
Stay hungry.