"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crawfish Supreme Recipe

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This recipe for Crawfish Supreme, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 baguette French bread, thinly sliced
olive oil to taste
1 lb. crawfish tails
1 bunch green onions, chopped
1 tsp. white Worcestershire sauce
1/2 c. remoulade sauce
1/2 c. reduced-calorie Italian salad dressing
12 oz. cream cheese

Directions:
Directions:
Arrange the bread slices in a single layer on a baking sheet and brush with olive oil. Toast at 500 until light brown. Saute the crawfish tails and green onions in a skillet sprayed with non-stick spray. Stir in the Worcestershire. Remove from heat and cool slightly. Stir in the remoulade and salad dressing. Microwave the cream cheese until slightly softened. Place the cream cheese on a serving platter and top with waxed paper or plastic wrap. Roll or pat the cream cheese to cover the platter. Discard the wax paper and spread with the crawfish mixture. Serve with the toasted bread slices.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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