Description
A creamy and cheesy bread boat filled with crawfish and spinach, perfect for sharing at gatherings.
Ingredients
Scale
- 1 large round loaf of bread (like sourdough or French bread)
- 1 cup cooked crawfish tails (about 140 g)
- 1 cup fresh spinach, chopped (about 30 g)
- 1 cup cream cheese, softened (about 225 g)
- 1 cup shredded cheddar cheese (about 113 g)
- 1/2 cup mayonnaise (about 120 g)
- 1/2 cup sour cream (about 120 g)
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the bread loaf and hollow out the inside, reserving the removed bread pieces.
- In a mixing bowl, combine the crawfish, chopped spinach, cream cheese, cheddar cheese, mayonnaise, sour cream, garlic, Cajun seasoning, salt, and pepper. Mix until well combined; avoid overmixing.
- Fill the hollowed bread loaf with the mixture, pressing gently to pack evenly.
- Place the filled loaf on a baking sheet and bake for about 25–30 minutes, until the top is golden and bubbly.
- Serve warm with the removed bread pieces for dipping.
Notes
Use a sturdy bread with a thick crust to prevent collapse. For a kick, add diced jalapeño or cayenne. This dish is best eaten fresh, but leftovers can be stored in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 2g
- Sodium: 800mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg