Crawfish Zombie Bread
Submitted by acmcnaz
Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.
YIELD
1 batchPREP
45 minCOOK
15 minREADY
1 hrsCall it Zombie Bread because once folks start eating it, they keep coming back from the dead for more.
This open-faced French bread is slathered with a rich blend of crawfish tails, sharp cheddar, butter, garlic, and a kick of hot sauce and Worcestershire.
The food processor does the heavy lifting, turning everything into a creamy, chunky spread that bakes up golden and bubbly on split French bread.
It’s the kind of appetizer that anchors a crawfish boil, a tailgate, or a lazy Sunday with friends and cold drinks.
Pro Tips
- Chill the spread for 30 minutes before loading up the bread. It firms up and won’t slide off while baking.
- Don’t skip the crawfish fat if you can get it. That orange gold adds a richness you can’t fake with butter alone.
- Slice after baking, not before. Let the bread cool for just a minute so the topping sets, then cut into thick strips for easy grabbing.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
Add onions, parsley and any available crawfish fat.
Pulse until blended.
Transfer to bowl.
Fold in chopped crawfish tails. Chill 30 minutes.
Spread mixture on open-faced bread.
Bake for 15 minutes.
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