Description
Indulge in the savory, comforting flavors of this Savory Crawfish & Corn King Cake – a unique twist on the traditional Louisiana king cake. Packed with tender crawfish, sweet corn, and a flaky, buttery crust, it’s a must-try fusion of Cajun cuisine.
Ingredients
– 1 cup all-purpose flour
– 1/4 tsp salt
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 1 lb crawfish tails, peeled and deveined
– 1 cup fresh or frozen corn kernels
– 2 tbsp unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp Cajun seasoning
– 1/4 tsp cayenne pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. – In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together.
2. – Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. – In a skillet over medium heat, melt the 2 tbsp of butter. Add the onion and garlic and cook for 2-3 minutes until fragrant.
4. – Add the crawfish tails and corn kernels. Season with Cajun seasoning and cayenne. Cook for 5-7 minutes, stirring occasionally, until the crawfish is cooked through.
5. – Stir in the Parmesan cheese and remove from heat.
6. – On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
7. – Spoon the crawfish and corn filling into the center of the dough circle, leaving a 2-inch border. Fold the dough over the filling, overlapping the edges to create a spiral.
8. – Bake at 375°F for 25-30 minutes, until the crust is golden brown.
9. – Serve warm and enjoy!
Notes
For a richer flavor, you can substitute half-and-half or heavy cream for the ice water in the dough. You can also experiment with different types of cheese, such as cheddar or gouda, in the filling.
- Prep Time: 20
- Cook Time: 30
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: Cajun, Louisiana