Shrimp or Crawfish Bread

2003-09-06
  • Yield : 10
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 55m
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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. Serve as an appetizer or as an entree.

Ingredients

  • 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
  • 2 (8 oz) packages crescent rolls
  • 1 egg white, lightly beaten

Directions

Step 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.

Step 2

Finely chop the crawfish, broccoli, pepper, onions and garlic if using fresh.

Step 3

Season the crawfish with the salt, pepper and garlic and place the crawfish first in the double boiler then add the other ingredients on top. Steam for 5 to 8 minutes similar to precooking.

Step 4

Remove from heat and add to a large glass bowl along with the mayonnaise and shredded cheese, mix.

Step 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.

Step 6

Take the crayfish mixture and spread evenly approximately 6 inches over 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.

Step 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.

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Kaplan, Louisiana Louisiana
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