Cajun Crawfish Rolls

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  • 1 pound Louisiana crawfish tail meat
  • 1/4 cup coarsely grated Cheddar or Monterey Jack cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tablespoon medium-dry sherry
  • 2 tablespoons minced green onions
  • 12-14 slices 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 finely.
  2. In a bowl stir together the crawfish, cheeses, cream, sherry and green onions.
  3. With a rolling pin, flaten 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. Place the rolls seam side down on a baking sheet, and brush all over with butter.
  6. Refrigerate for at least an hour, but no longer than 4 hours.
  7. Heat the oven to 425 degrees F.
  8. Cut crawfish tails in half. Place on baking sheet seam side down.
  9. Bake until golden brown, about 12 minutes, then cool slightly before serving.
  10. Serve warm.

Yield: about 24 appetizers