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Cajun Crawfish Sizzlers

Cajun Crawfish Sizzlers


  • 1 lb of Louisiana crawfish tailmeat
  • 1/4 cup coarsely grated Cheddar or Monterrey Jack cheese
  • 2 TB grated fresh parmesan cheese
  • 1/4 cup heavy cream
  • 1 TB medium-dry sherry
  • 2 TB minced green onions
  • 12-14 slices of homemade style white bread, sliced thin (discard crusts)
  • 1/2 stick unsalted butter-melted


  1. Drain the crawfish in a colander, pat dry and chop fine.
  2. In a bowl stir together the crawfish, cheeses, cream, sherry and green onions.
  3. With a rolling pin, flatten each bread slice into 3 1/2 inch squares.
  4. Spread about two tablespoons of the crawfish mixture on each bread square and roll up tightly.
  5. Now place the squares seam side down on a baking sheet, and brush all over with butter.
  6. Put in the fridge and chill for at least a hour, no longer than 4 hours.
  7. Preheat the oven to 425 degrees.
  8. Cut crawfish squares in half, and place on baking sheet seam side down.
  9. Bake until golden brown, about 12 minutes, then cool slightly.
  10. Serve warm.

Yields about 24 to 28 yummy crawfish hors d'oeuvres.

Recipe was posted at our old cooking blog.

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