- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
When making crawfish bread
Posted on 8/20/25 at 7:11 am
Posted on 8/20/25 at 7:11 am
Do you add mayonnaise or cream cheese to your crawfish mixture. Or both?
I’ve been looking up recipes and can’t decide how I want to make mine.
I’ve been looking up recipes and can’t decide how I want to make mine.
3
Posted on 8/20/25 at 7:56 am to CrawfishElvis
I have been using a Cajun Ninja mix of mayo with a couple different cheeses, but not cream cheese as of yet.
I do this with leftovers from a boil.
1 Pound crawfish boil tails
1 Pound thin sliced boil smokies w/ cheese
1 Stick salted butter
1 Yellow onion
1 Green bell pepper
1 Red bell pepper
1 Bunch green onions
10 Cloves boil garlic
1 Cup sliced boil shrooms
1 Tablespoon dried parsley
8 Ounces Velveeta
1 Cup shredded jalapeño Havarti
1 Cups shredded mozzarella
½ Cup shredded mozzarella for a topper
½ cup mayonnaise
1 French bread
Cajun Two step to taste along the way
I do this with leftovers from a boil.
1 Pound crawfish boil tails
1 Pound thin sliced boil smokies w/ cheese
1 Stick salted butter
1 Yellow onion
1 Green bell pepper
1 Red bell pepper
1 Bunch green onions
10 Cloves boil garlic
1 Cup sliced boil shrooms
1 Tablespoon dried parsley
8 Ounces Velveeta
1 Cup shredded jalapeño Havarti
1 Cups shredded mozzarella
½ Cup shredded mozzarella for a topper
½ cup mayonnaise
1 French bread
Cajun Two step to taste along the way
Posted on 8/20/25 at 8:07 am to NOLAGT
My recipe that I got from here years ago has no cream cheese, but that wouldn’t be bad to add or substitute. I’d definitely use that over velveeta.
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
1/2 lemon juice
¦12 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 lb louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, lemon juice, half of green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, cover with mozzarella, and bake for 15 to 20 minutes or until lightly toasted. Top with rest of fresh green onion. Cut in 2-inch pieces, and serve immediately.
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
1/2 lemon juice
¦12 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 lb louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, lemon juice, half of green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, cover with mozzarella, and bake for 15 to 20 minutes or until lightly toasted. Top with rest of fresh green onion. Cut in 2-inch pieces, and serve immediately.
Posted on 8/20/25 at 8:09 am to CrawfishElvis
Mayo. I follow Emeril's recipe and tweak it a little (don't necessarily use Essence, use more creole mustard, and will use pepper jack)
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons minced garlic
1/2 teaspoon finely chopped fresh thyme leaves
1 1/2 teaspoons Emeril’s Original Essence
1 pound cooked Louisiana crawfish tails (with any fat)
1/2 teaspoon salt
1/4 cup chopped green onion tops
1/2 cup mayonnaise
1 teaspoon Creole mustard, or other whole grain spicy mustard
4 ounces grated Provolone or mozzarella cheese
4 ounces grated white Cheddar cheese
Two 15-inch loaves of soft French bread
DIRECTIONS
Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables have wilted, about 5 minutes. Add the garlic, thyme, 1 teaspoon of the Essence and cook, stirring, for 2 minutes. Add the crawfish tails, salt, and remaining Essence and cook, stirring, until the crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in the green onions and set aside to cool.
Preheat the oven to 350°F.
When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. Taste and adjust the seasoning if necessary.
Cut the two loaves of bread nearly in half lengthwise and divide the crawfish filling evenly among the bottom portion of the two loaves. Fold the top portion of bread back over the stuffing and then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes. Slice into the desired size portions and serve hot.
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons minced garlic
1/2 teaspoon finely chopped fresh thyme leaves
1 1/2 teaspoons Emeril’s Original Essence
1 pound cooked Louisiana crawfish tails (with any fat)
1/2 teaspoon salt
1/4 cup chopped green onion tops
1/2 cup mayonnaise
1 teaspoon Creole mustard, or other whole grain spicy mustard
4 ounces grated Provolone or mozzarella cheese
4 ounces grated white Cheddar cheese
Two 15-inch loaves of soft French bread
DIRECTIONS
Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables have wilted, about 5 minutes. Add the garlic, thyme, 1 teaspoon of the Essence and cook, stirring, for 2 minutes. Add the crawfish tails, salt, and remaining Essence and cook, stirring, until the crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in the green onions and set aside to cool.
Preheat the oven to 350°F.
When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. Taste and adjust the seasoning if necessary.
Cut the two loaves of bread nearly in half lengthwise and divide the crawfish filling evenly among the bottom portion of the two loaves. Fold the top portion of bread back over the stuffing and then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes. Slice into the desired size portions and serve hot.
Posted on 8/20/25 at 8:15 am to SUB
quote:
I’d definitely use that over velveeta.
That's what I would probably sub in the way I have been doing it, block for block.
Posted on 8/20/25 at 1:50 pm to CrawfishElvis
Ive always used mayo. Never tried cream cheese but would probably work.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News