Craw Fish Bread

Before you break out the pots and pans, I will like to clear up one point about cooking with craw fish. Craw fish can be purchased live, boiled, or frozen. Live craw fish, of course will produce the freshest flavor when cooked.

It’s hard work to purge, boil, and peel them. Especially considering it takes five to seven pounds of whole, boiled craw fish (depending on their size) to equal one pound of cooked tails.

Frozen craw fish tails are your best bet for this and similar recipes.  The frozen packs contain cooked and peeled craw fish tail meat with fat (the creamy, yellow stuff).  The fat’s important to the overall flavor of any crew fish dish.

Craw Fish Bread Dough Recipe

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10×14″ rectangle. Spread the filling on top of dough. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect.

Craw Fish Filing

1 16-ounce package Pork Hot Sausage

1/2 cup unsalted butter (1 stick)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 tablespoons minced garlic

1 8-ounce package cream cheese, softened

1 8-ounce package Velvetta cheese, cut into 1/2-inch cubes

1 pound frozen craw fish tails, thawed and drained (but not rinsed)

1 bunch green onions, sliced

2 tablespoons fresh lemon juice

1 tablespoon parsley flakes

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 tablespoon garlic powder

1/2 teaspoon Lea & Perrins (Worcestershire sauce)

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

FOR CRAWFISH FILLING:  In a large saucepan over medium heat, cook sausage until browned and crumbly, breaking it up as it cooks with the side of a spoon or a potato masher.  Reduce heat to medium-low.  Add butter, onion, celery, bell pepper and garlic; saute until tender, 3-5 minutes.  Add cream cheese and velveeta cheese; stir constantly until melted.  Reduce heat to low.  Slice craw fish tails in half.  Add craw fish tails and remaining ingredients to pan.  Stir to combine; cook over low heat until mixture is heated through, 3-5 minutes.


ASSEMBLY: Preheat oven to 350 degrees. Slice bread in half brush each bread slice with garlic butter. Bake until toasty brown and firm, 12-15 minutes.Set aside. Spread bread with a generous amount of craw fish filling. Bake until bubbly and golden. Serve warm

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