Crawfish Zombie Bread
Yield
1 batchPrep
45 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | milliliter |
garlic
minced |
*
|
| ¼ | pound |
butter
|
|
| 8 | ounce |
cheddar cheese, very old, sharp
grated |
|
| 1 | tablespoon |
mayonnaise
|
|
| 2 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ¼ | teaspoon |
thyme
fresh |
*
|
| ½ | pound |
crawfish tails
chopped |
|
| 1 | Loaf |
french bread
halve -lengthwise |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | milliliter |
garlic
minced |
*
|
| 113.4 | g |
butter
|
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 15 | ml |
mayonnaise
|
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 1.3 | ml |
thyme
fresh |
*
|
| 226.8 | g |
crawfish tails
chopped |
|
| 1 | Loaf |
french bread
halve -lengthwise |
*
|
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.
