Crawfish and Goat Cheese King Cake

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This savory king cake by Chef Nathan Richard of DTB is filled with crawfish tails and topped with Cajun Caviar, a bowfin caviar made in Louisiana.

Crawfish and Goat Cheese King Cake
Yields: 8-10 servings
  • 12 ounces cream cheese, softened and divided
  • ½ cup minced shallots
  • ½ cup goat cheese, softened
  • 2 tablespoons minced chives
  • 2 teaspoons hot sauce*
  • 1 (12-ounce) package Louisiana crawfish tails, drained
  • 2 (8-ounce) cans refrigerated crescent dough sheets*
  • ¼ cup pepper jelly
  • 2 tablespoons confectioners sugar
  • Garnish: Cajun Caviar, sliced green onion, dehydrated crab fat,
  • boiled crawfish
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine 4 ounces cream cheese, shallots, goat cheese, chives, and hot sauce. Gently fold in crawfish.
  3. On a lightly floured surface, unroll crescent dough sheets. Divide cream cheese mixture between sheets; spread into an even layer. Starting with one long side, roll up dough, jelly roll style; pinch seams to seal. Shape into rings, and pinch ends to seal. Transfer to prepared pan; loosely cover with plastic wrap, and let stand for 10 minutes.
  4. Bake until golden brown, 30 to 40 minutes. Let cool slightly.
  5. In a medium bowl, beat pepper jelly, confectioners sugar, and remaining ounces cream cheese with a mixer at medium-high speed until smooth.
  6. Spread onto cakes. Garnish with Cajun Caviar, green onion, crab fat, and crawfish, if desired.
*We used TABASCO® and Pillsbury.



  1. Looks good! Trying it this week. Where do you find dehydrated crab fat? Bowfin caviar? I live in SW Louisiana, but haven’t seen dehydrated crab fat before. Feeling like I haven’t lived! Ha!!


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