Recipes // Appetizers // Crawfish Bread

Crawfish Bread


By Paula Deen

Growing up my mom didn't serve plain ole bread and butter at the dinner table. Instead, she whipped up these herbed popovers and they are to die for. As kids, we loved watching them go from wet batter to oversized mountains of crispy yet soft popovers fresh from the oven. They would also be a sophisticated yet simple pairing with eggs in the morning or a salad in the afternoon. At our house, my mom always found a reason to make these and the best part is kids LOVE them.


  • 1 lb crawfish tail meat, peeled, cleaned and deveined
  • 1/2 stick butter
  • 1 clove garlic, minced
  • 3/4 cup tomatoes, ripe, chopped and drained
  • 1 tablespoon Cajun seasoning
  • 3/4 cup Monterey Jack cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup mayonnaise
  • 3 tablespoons fresh parsley, chopped
  • 1 loaf french bread


Preheat the oven to 350°F.


  1. Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes.
  2. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
  3. In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
  4. Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.
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