Shrimp, Crab, Crawfish Boats

12 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
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Shrimp, Crab, Crawfish Boats
“Shrimp boats is a-comin’’ - there’s dancin’’ tonight!” Shrimp Boats are a cooking we’ll save you a bite! These cheesy seafood-stuffed bread boats are loaded with crawfish, shrimp, or crab meat, melted cheese, and mayo, then baked until golden and bubbly - Enjoy~

Ingredients

12 servings
  • 1 pound shrimp, crab meat or crawfish
  • 3/4 stick butter
  • 1/2 cup onions chopped fine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup scallions (onion tops)
  • 1 cup cheese of choice or 2 oz each - American, Cheddar, Parmesan, or Mozzarella
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 12 hamburger buns or French bread cut in half lengthwise

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Sauté the onions and scallions (onion tops) in the 3/4 stick butter, adding the garlic powder and onion powder to the mixture. Add the seafood (shrimp, crab meat, or crawfish) and cook 5 to 7 minutes until seafood is cooked through.
  3. Add the cheese, stirring until melted and well combined.
  4. Add the 1 cup mayonnaise and mix thoroughly.
  5. Add salt and pepper or Cajun seasoning to taste.
  6. In a separate dish, combine the 1 tablespoon butter and the honey. Set aside to be used for basting.
  7. Press down the center of each bun or bread half, creating a valley. Place in a large muffin tin or on a baking sheet and fill with the seafood mixture. (Or remove the center portion of the bread and add it to the mixture for extra texture.)
  8. Baste the tops with the honey butter mixture.
  9. Bake at 350°F for 15 minutes until bread is toasted and filling is bubbly.

Common Problems and Solutions

Q: Can I make these ahead of time?

A: Yes! You can prepare the seafood mixture ahead and refrigerate it. Fill the bread boats just before baking so the bread doesn't get soggy. If assembling ahead, cover tightly and refrigerate up to 4 hours before baking.

Q: Why is my filling watery?

A: Make sure your seafood is well-drained after cooking. Excess moisture from the seafood can make the filling runny. Pat the cooked seafood dry with paper towels before mixing with the other ingredients.

Tips and Techniques

For extra flavor, toast the bread boats lightly in the oven for 3-4 minutes before filling. This creates a barrier that prevents sogginess and adds nice texture. You can also mix different seafood together - half shrimp, half crawfish works great!

Ingredient Substitutions

  • crawfish: chopped cooked chicken or imitation crab
  • mayonnaise: Greek yogurt or sour cream
  • hamburger buns: French bread, hoagie rolls, or even hollowed-out dinner rolls

Equipment Needed

  • Large skillet or sauté pan
  • Muffin tin or baking sheet
  • Small bowl for honey butter