Cajun Crawfish Rolls
- 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
- Drain the crawfish in a colander, pat dry and chop finely.
- 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.
- Place the rolls seam side down on a baking sheet, and brush all over with butter.
- Refrigerate for at least an hour, but no longer than 4 hours.
- Heat the oven to 425 degrees F.
- Cut crawfish tails in half. Place on baking sheet seam side down.
- Bake until golden brown, about 12 minutes, then cool slightly before serving.
- Serve warm.
Yield: about 24 appetizers