New Orleans Crawfish Bread

New Orleans Crawfish Bread

Ingredients: Makes 6-8 servings

• 1 (12-ounce) loaf Reising French bread, halved lengthwise

• ½ cup Hellmann's Olive Oil mayonnaise

• 2 tablespoons unsalted butter

• ¾ cup finely chopped sweet onion

• 3 cloves garlic, minced

• 1 pound cooked Riceland (Louisiana) crawfish tails

• ¾ cup chopped green onion

• 1 tablespoon chopped fresh parsley

• 1 teaspoon no sodium Cajun seasoning

• 1 (8-ounce) package Prairie Farms cream cheese, softened

• ½ cup grated Parmesan cheese

• ¾ cup shredded mozzarella cheese

• ½ teaspoon sweet paprika

• Garnish: parsley

Directions:

1. Preheat oven to 375°.

2. Place bread halves, cut side up, 
on a baking sheet.

3. Divide mayonnaise between bread halves, spreading evenly. Set aside.

4. In a large skillet, melt butter over medium heat.

5. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 
2 minutes.

6. Add crawfish, green onion, and parsley, stirring to combine. Cook until crawfish is heated through, about 5 minutes.

7. Add Cajun seasoning and cream cheese. Remove from heat, and stir until cheese is incorporated.

8. Divide mixture between bread halves, spreading evenly to cover.

9. Top each half with cheeses and paprika.

10. Bake until cheese has melted, about 15 minutes. Increase oven temperature to broil.

11. Broil crawfish bread 6 inches from heat until cheese has browned, about 2 minutes.

12. Top with parsley, if desired. Serve warm.
    

Nutrition Facts Per Serving:

• Calories: 365 kcal

• Carbohydrates: 28 g

• Fat: 22 g

• Fiber: 1.5 g

• Sugar: 3 g

• Protein: 14 g

• Sodium: 540 mg