Recipezaar: Crawfish,Appetizers recipes

Crawfish or Shrimp Cocktail

Sat, 18 Sep 1999 09:28:00 -0400

Here is a recipe from my grandmothers cookbook (1930's). -- posted by Irene Wilcox

Crawfish Beignets

Mon, 18 Oct 1999 03:29:00 -0400

-- posted by lkadlec

Justin Wilsons Crawfish or Shrimp Cocktail

Wed, 10 Nov 1999 01:13:00 -0500

-- posted by HELEN PEAGRAM

Crawfish Pie (Mini)

Fri, 13 Dec 2002 20:05:49 -0500

These are simple and absolutely delicious! You have to trust me in this! -- posted by Kikimony

Queso Dip with Crawfish (Spicy)

Fri, 03 Jan 2003 20:08:09 -0500

We ordered a dip like this at a restaurant recently and I decided to try and re-create it. Thanks to the "chipotle" suggestion from my bud Riff I believe this is exact. It may sound awkward with crawfish but I assure you it is wonderful and ever so easy to make. -- posted by Risë

Crawfish con queso

Wed, 08 Jan 2003 20:03:33 -0500

This is posted as a request. I found this in one of my many cookbooks. This one comes from the roping the flavors of Texas cookbook. -- posted by Just Cher

Cajun Popcorn

Thu, 23 Oct 2003 20:00:08 -0400

These are great party snacks..and always go fast! -- posted by Jaida Grove

Crawfish Quesadillas

Mon, 01 Mar 2004 19:59:31 -0500

A terrific appetizer from an old bunco friend! -- posted by LorenLou

Cajun Seafood Au Gratin

Wed, 09 Jun 2004 19:58:25 -0400

This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue*** -- posted by Khandi Howard

Prudhomme's Crawfish Boudin - Boudain D'ecrevisses - Louisiana Crawfish and Rice Sausage

Sun, 20 Jun 2004 19:59:16 -0400

A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. -- posted by Molly53

Cajun Crawfish/Crab Cakes With Spicy Red Pepper Sauce

Sun, 27 Jun 2004 20:00:01 -0400

This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty. -- posted by Dawn

Crawfish Stuffed Mushrooms

Tue, 12 Oct 2004 19:59:53 -0400

My sister made these and I thought they were terrific. -- posted by ratherbeswimmin'

Crawfish and Artichoke Appetizer

Thu, 03 Mar 2005 20:00:25 -0500

From Baton Rouge ADVOCATE Food 2-24-05 (Corine Cook) LO CARB -- posted by mklein50

Andreas Viestad's Boiled Crawfish With Dill

Tue, 26 Apr 2005 16:58:27 -0400

A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep). -- posted by EdsGirlAngie

Crawfish Dip

Wed, 06 Jul 2005 16:42:57 -0400

You'll love this one. Serve it hot with crackers or toasted french bread. -- posted by Melissa Spangler

Pappadeaux Blackened Oyster and Shrimp Fondeaux

Wed, 26 Oct 2005 23:12:28 -0400

This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy! -- posted by Chef #091072

Crawfish Bread

Wed, 25 Jan 2006 14:02:55 -0500

In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive. -- posted by bayou-mimi

Cajun Caviar

Tue, 30 May 2006 20:44:31 -0400

This recipe came on a postcard in the mail from a group of realtors.I took it as an appetizer to a party and it was gobbled up!Make sure you have plenty of crusty French bread slices to serve with this and to mop up the yummy sauce! -- posted by Leslie in Texas

Lobster Fondue Red Lobster Copycat

Tue, 30 May 2006 21:49:58 -0400

I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat. -- posted by startnover

Crawfish Bread

Thu, 22 Jun 2006 18:15:57 -0400

A great appetizer or pizza type main dish. -- posted by SLColman

Chunky Crawfish Spread

Thu, 22 Jun 2006 23:15:52 -0400

I found this in A Taste of Home. Preparation does not include 2 hour marinating time. -- posted by Chris Reynolds

Crawfish Stuffed Pistolettes

Mon, 14 Aug 2006 22:48:43 -0400

From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin. -- posted by Smilyn

Sherry's Spicy Crawfish Dip

Wed, 30 Aug 2006 20:24:33 -0400

This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments. BEWARE...this is spicy hot! -- posted by Sherrybeth

Crawfish Bread

Wed, 04 Oct 2006 20:45:41 -0400

This is a great for an appetizer or light meal with soup and salad. -- posted by bayousong

Crawfish Elegante Dip

Mon, 16 Oct 2006 20:48:57 -0400

This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer. -- posted by Luby Luby Luby

Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Fri, 03 Nov 2006 17:28:27 -0500

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend. -- posted by PaulaG

Delectable Crayfish (Lobster)

Tue, 06 Mar 2007 17:35:04 -0500

DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes). -- posted by I'mPat

Crawfish Dip

Sat, 07 Apr 2007 00:42:03 -0400

This is a warm spicy dip that melts in your mouth. I love making it for dinner parties and serving as the appetizer. -- posted by Angela Dawn

Crawfish Pistolettes

Thu, 26 Jul 2007 22:59:58 -0400

This are out of this WORLD good. You will have people lined up for the recipe....well at least we do when we make them. I make ours with Pepperidge Farms Pistolette rolls. -- posted by Sherrybeth

Mark's Crawfish Dip

Wed, 15 Aug 2007 16:57:18 -0400

DH decided he could "outdo" my crawfish dip for a recent get together we had. After combining 3 different recipes, I'll have to say that he came up with a winner that is a MUCH different recipe from the one I've used for years. Serve this dip with assorted crackers, corn chips or large chunks of toasted french bread. -- posted by Sherrybeth

Crawfish Patties

Thu, 13 Dec 2007 17:07:45 -0500

I recently ordered Crawfish Cakes (like crab cakes) at a restaurant and just loved them. I looked here but couldn't find anything similar to them, so I modified a crab cake recipe of mine and it turned out fabulous. Use frozen crawfish chopped up, or substitute crab for the original recipe. I haven't tried it, but I also think this would work with chopped cooked shrimp. -- posted by Karen67

Spicy Crawfish Dip

Wed, 02 Jan 2008 00:03:38 -0500

Great easy dip! -- posted by Chef #562619

Southern Gulf Nachos

Tue, 29 Jan 2008 20:02:04 -0500

Some Nachos I came up with after making Gumbo. It has a little bit of Creole inspiration. -- posted by Chef Iron B

Smoked Catfish and Crawfish Tail Spread

Tue, 12 Feb 2008 20:07:23 -0500

If you dont have a smoker to smoke your catfish filets, I have had some success with oven-smoke bags that you can get at the grocery store. These bags come complete with wood chips and instructions. Simply place your fish in the bag, and bake according to the directions. You can find crawfish tail meat already cooked and frozen in 1-pound packages in your supermarket freezer section. -- posted by TxGriffLover

Hot Crawfish Dip

Mon, 07 Jul 2008 03:17:33 -0400

Hot Crawfish Dip is a great fast, tasty dish to make when friends pop in and you want just a little something! Just take a bag of frozen "American" crawfish tails out of the freezer and dump them into the skillet. No need to thaw first, they'll thaw and cook at the same time! Serve with melba rounds or tortilla chips. Great for football games! -- posted by Trinkets

Crawfish Cardinale

Tue, 27 Jan 2009 18:38:07 -0500

I got this receipe from my grandmother from Thibodaux, Louisiana. This makes a very nice appetizer. -- posted by roux

Crawfish Everything

Tue, 24 Mar 2009 01:39:22 -0400

I call this my Crawfish Everything recipe because it is good with everything!! I serve it over rice, pasta, or eggs as a main dish, or with crackers or melba toast as a dip or over a baked potato as a side dish. It could not be any easier to make and if you need to it is super easy to swtch out the crawfish tails for shrimp. -- posted by Chicken Boys' Mom

Peel-And-Eat Hot Pepper Shrimp

Thu, 21 May 2009 02:19:57 -0400

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer -- posted by MarraMamba

Crawfish Croquettes

Sat, 06 Jun 2009 03:16:27 -0400

I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread. -- posted by Trinkets

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie