Friday, June 01, 2007Cajun Crawfish Sizzlers Recipe
Cajun Crawfish Sizzlers
1 lb of Louisiana crawfish tailmeat
1/4 cup coarsley grated Cheddar or Monterry 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
Drain the crawfish in a colander, pat dry and chop fine.
In a bowl stir together the crawfish, cheeses, cream, sherry and green onions.
With a rolling pin, flaten each bread slice into 3 1/2 inch squares.
Spread about two tablespoons of the crawfish mixture on each bread square and roll up tightly.
Now place the squares seam side down on a baking sheet, and brush all over with butter. Put in the fridge and chill for at least a hour, no longer than 4 hours.
Preheat the oven to 425 degrees.
Cut crawfish squares in half, and place on baking sheet seam side down.
Bake until golden brown, about 12 minutes, then cool slightly.
This recipe for Cajun Crawfish Sizzlers makes about 24 to 28 yummy hors d'oeuvres.