Crawfish Bread Bites


Crawfish Bread Bites
Yields: 30
A fun and fresh take on a classic Cajun appetizer.
  • 1 tablespoon unsalted butter
  • ½ cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 4 Roma tomatoes, seeded and chopped
  • ½ (16-ounce) package crawfish tails
  • 2 cups shredded sharp white Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 loaf French bread, halved lengthwise
  1. Preheat oven to 350°.
  2. In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell pepper, and cook until softened, 3 to 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove from heat, and transfer to a large bowl.
  3. To the same bowl, add tomatoes, crawfish, cheeses, salt, and pepper; combine well. Divide onion mixture between French bread halves. Bake in oven on a rimmed baking sheet until cheese is melted, 8 to 10 minutes. Slice into portions, and serve warm.


  1. I believe there should be a creamy base to act as a “glue” to tie all if the ingredients together and at the same time adding texture, depth, and flavor. Next time try adding 2 tablespoons of softened cream cheese and 1 cup of finely chopped fresh spinach.

    • That’s a great idea, Vanisha, though the three cups of melted cheese does well at keeping the filling together. We’ll try this the next time we whip up a batch.


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