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
Author: Chef Nathan Richard, DTB, New Orleans
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
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a medium bowl, combine 4 ounces cream cheese, shallots, goat cheese, chives, and hot sauce. Gently fold in crawfish.
- 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.
- Bake until golden brown, 30 to 40 minutes. Let cool slightly.
- In a medium bowl, beat pepper jelly, confectioners sugar, and remaining ounces cream cheese with a mixer at medium-high speed until smooth.
- Spread onto cakes. Garnish with Cajun Caviar, green onion, crab fat, and crawfish, if desired.
*We used TABASCO® and Pillsbury.