Crawfish Supreme, RRR IV, p. 58. Photo by Meghan Poole.
As crawfish season continues here in South Louisiana, here is another dish that is wonderful for leftover crawfish tails. Crawfish Supreme from River Road Recipes IV: Warm Welcomes, page 58. This appetizer recipe is served over cream cheese. You could prepare the cream cheese spread on the tray ahead of time. Cover the cream cheese spread on the tray with wax paper and chill until ready to serve.
The recipe is versatile. Shrimp can be substituted for the crawfish. Perhaps use both crawfish and shrimp. Why not try with crabmeat, as well? Let us know how your recipe variation turns out.
The recipe uses fresh sliced and toasted French baquette bread (this is Louisana, after all!), but melba toast rounds can be used.
- 1 baguette French bread, thinly sliced
- Olive oil to taste
- 1 pound crawfish tails
- 1 bunch green onions, chopped
- 1 teaspoon white Worcestershire sauce
- 1/.2 cup remoulade sauce
- 1/2 cup reduced calorie Italian salad dressing
- 12 ounces cream cheese
- 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 nonstick cooking spray.
- Stir in the Worcestershire sauce.
- Remove from the heat and cool slightly.
- Stir in the remoulade sauce 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. (can be done ahead of time and chill until ready).
- Roll or pat the cream cheese to cover the platter (can be done ahead of time and chilled until ready).
- Discard the waxed paper and spread with the crawfish mixture.
- Serve with the toasted bread slices.