Shrimp or Crawfish Bread

10 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (6)
Shrimp or Crawfish Bread
Crescent rolls stuffed with a crawfish and broccoli mixture—this “crawfish bread” at a party is a big hit. Easy to prepare and can be made with crab, shrimp or crawfish. The egg white brushed on top makes the crust absolutely outstanding. Serve as an appetizer or as an entree.

Ingredients

10 servings
  • 1 package crawfish tails or cleaned shrimp (approximately 1 pound)
  • 1 cup chopped broccoli
  • 1 cup mixed bell pepper and onion, chopped
  • 1 cup shredded sharp Cheddar cheese or Colby jack cheese
  • 1 tsp garlic powder or 1 clove garlic minced very fine
  • 1/2 cup mayonnaise
  • 1/4 tsp salt
  • Black pepper to taste
  • 2 (8 oz) packages crescent rolls
  • 1 egg white, lightly beaten
  • 1 tablespoon crab boil (optional, for steaming water)

Step-by-Step Instructions

  1. Preheat oven to 375 degrees. Start water boiling in a double-boiler. For a flavor treat add 1 tablespoon crab boil in the water.
  2. Finely chop the crawfish, broccoli, pepper, onions and garlic if using fresh.
  3. Season the crawfish with the salt, pepper and garlic and place the crawfish first in the double boiler then add the other ingredients (broccoli, bell pepper, and onions) on top. Steam for 5 to 8 minutes similar to precooking.
  4. Remove from heat and add to a large glass bowl along with the mayonnaise and shredded cheese, mix well.
  5. Take the crescent dinner rolls, unroll but do not separate and cover the bottom of an 11x17 or 12x15 cookie pan. Knead all the pieces together so that they connect like one big crust.
  6. Take the crawfish mixture and spread evenly approximately 6 inches wide down the middle of the dough. Take the 3 inches of dough to the left and right of the mixture and bring over to cover the crawfish filling, overlapping in the center.
  7. Brush the top with egg white and bake 25 minutes or until golden brown. Although you can bake this dish without the egg white the crust is absolutely outstanding in its presentation if you use the egg white. You could even add crabmeat to this dish for some nice variety.

Common Problems and Solutions

Q: Why is my dough not sealing properly?

A: Make sure to knead the crescent roll pieces together firmly so they connect like one continuous crust. Pinch the seams well where the dough overlaps over the filling, and the egg white wash will help seal everything as it bakes.

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the crawfish bread up to 24 hours ahead, cover with plastic wrap, and refrigerate. Brush with egg white just before baking. You may need to add 5 minutes to the baking time if starting from cold.

Q: The filling is leaking out during baking—what went wrong?

A: Don't overfill the center—keep the filling to about 6 inches wide. Make sure the edges of the dough overlap well in the center and are pressed together. Also, let the steamed mixture cool slightly before spreading so excess moisture evaporates.

Tips and Techniques

The egg white wash is what makes this dish look bakery-quality—don’t skip it. Also, make sure to let the steamed seafood mixture cool for a few minutes before assembling so the crescent dough doesn’t get soggy.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, lump crabmeat, or a combination
  • broccoli: chopped spinach (squeeze out excess water)
  • sharp Cheddar cheese: Monterey Jack, pepper jack, or Gruyere
  • crescent rolls: puff pastry sheets or pizza dough

Equipment Needed

  • double-boiler or steamer basket
  • 11x17 or 12x15 inch cookie sheet or baking pan
  • large mixing bowl
  • pastry brush (for egg white)

Historical Context

Crawfish bread became famous at the New Orleans Jazz & Heritage Festival, where it’s been a must-have food booth item since the 1980s. This home version uses convenient crescent rolls to recreate that beloved festival treat.