Crawfish Bread Or Shrimp Toast Recipe

Prepare shrimp/crawfish

If using raw shrimp, pat dry and chop into small 1/4-inch pieces. If using cooked crawfish meat or cooked shrimp, chop to same size. Measure 1 cup total.

Heat a 10-inch skillet over medium heat and add 2 tbs unsalted butter. When melted and sizzling, add finely minced onion, green bell pepper, and celery. Sauté for 3–4 minutes until softened and translucent, stirring frequently.

Add minced garlic and cook 30 seconds until fragrant. Add the chopped shrimp (or crawfish) and cook 1–2 minutes if raw (until just opaque) or 30–45 seconds if already cooked (just to warm and marry flavors). Do not overcook. Remove from heat and transfer to a bowl to cool slightly.

To the warm seafood mixture add softened cream cheese, mayonnaise, Dijon mustard, hot sauce, Old Bay seasoning, salt, black pepper, lemon juice, chopped parsley, and sliced scallions. Mix thoroughly until creamy and well combined. Taste and adjust seasoning (add more salt, hot sauce, or Old Bay as desired). Let cool to room temperature.

Preheat oven to 375°F (190°C) if finishing in oven, or prepare a skillet for shallow frying over medium heat. Line a baking sheet with parchment if baking.

Slice the loaf into 1/2-inch slices. If slices are very large, trim crust to create a flat surface for topping (optional).

Spread about 1–1 1/2 tablespoons of the seafood filling evenly over each bread slice, leaving a small border to prevent spilling. Gently press the mixture into the bread so it adheres.

Set up a dredging station: whisk together eggs and milk in a shallow bowl. In another shallow bowl combine panko breadcrumbs and grated Parmesan (if using).

Working in batches, briefly dip the bottom of each topped slice into the egg wash (tilt to coat the exposed bread underside and edges) then press the top of the filling gently into the panko mixture so the breadcrumb adheres to the filling and edges. Alternatively, you can brush the tops with beaten egg and sprinkle breadcrumbs over the top for a lighter coating.

Brush each coated slice lightly with melted butter to promote browning.

For baking (healthier, even cooking): Arrange prepared slices on the lined baking sheet. Bake in preheated 375°F (190°C) oven for 12–15 minutes until golden and filling is hot. Switch oven to broil for the last 1–2 minutes, watching closely, to crisp and brown the tops.

For shallow frying (crispy, traditional): Heat 1/4–1/2 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the slices in batches, placing them breadcrumb-side down first, for 2–3 minutes per side until golden brown and cooked through. Drain on a paper towel-lined rack or plate. If the tops are browning too quickly, reduce heat slightly and finish in a 350°F (175°C) oven for a few minutes.

Transfer cooked slices to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and remoulade or cocktail sauce on the side.