Indulge in a symphony of flavors with Crawfish Thermidor, a captivating dish that combines the essence of the sea with a rich, creamy sauce. This culinary masterpiece starts with succulent crawfish, carefully cooked to perfection and enveloped in a velvety sauce crafted from a delightful blend of butter, flour, milk, and egg yolks. The addition of white wine, Dijon mustard, and a hint of cayenne pepper elevates the sauce to a new level of sophistication, while a generous sprinkling of Parmesan cheese adds a touch of nutty complexity. Served atop toasted bread or flaky pastry, Crawfish Thermidor promises an unforgettable dining experience.
This comprehensive guide presents three enticing variations of Crawfish Thermidor, each with its own unique twist. The Classic Crawfish Thermidor recipe stays true to the traditional preparation, showcasing the harmonious balance of flavors that has made this dish a beloved classic. For those seeking a touch of elegance, the Lobster Thermidor recipe offers a luxurious upgrade, featuring succulent lobster meat and a decadent sauce infused with cognac and Pernod. And for a taste of Southern charm, the Crawfish Etouffee Thermidor recipe combines the best of both worlds, blending the rich flavors of Crawfish Thermidor with the aromatic spices of a traditional etouffee.
Whether you're a seasoned chef or a home cook looking to impress, this collection of Crawfish Thermidor recipes provides the perfect starting point for your culinary adventure. So, gather your ingredients, prepare your palate, and embark on a journey of culinary delight with Crawfish Thermidor.
SEAFOOD THERMIDOR
This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser.
Provided by annya127
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
- Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
- Add seasoned cream into sauteed mixture.
- Add 3/4 roll of crushed ritz crackers to thicken.
- Add 1 pound of lobster, shrimp, crab meat, and/or scallops
- Spread mixture in a small low baking pan.
- In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
- Top thermidor with cracker mixture.
- Bake at 350 for 15-20 minutes.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 647.1, Fat 58, SaturatedFat 35.9, Cholesterol 280.9, Sodium 615.2, Carbohydrate 9.5, Fiber 1.6, Sugar 3.1, Protein 24.3
SEAFOOD THERMIDOR
"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.
Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.
CRAB THERMIDOR
The taste of this dish is as impressive as its name. Imitation crabmeat keeps it affordable, but it's fabulous with the real thing, especially for special occasions.-Mary Rose Fedorka, Jamestown, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 368 calories, Fat 25g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
CRAWFISH PISTOLETTES
Steps:
- Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
- Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 18.2 g, Cholesterol 68.7 mg, Fat 10.7 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 434.8 mg, Sugar 4.2 g
LAURA'S SEAFOOD THERMIDOR
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Provided by Laura Sewall Bossart
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
- Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
- Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g
Tips:
- Choose the freshest crawfish possible. This will ensure the best flavor and texture.
- Be careful not to overcook the crawfish. They should be cooked just until they are opaque and pink.
- Use a good quality white wine. This will add depth of flavor to the sauce.
- Don't be afraid to experiment with different types of cheese. Gruyère, Parmesan, and cheddar are all good choices.
- Serve the crawfish thermidor immediately. It is best enjoyed when it is hot and bubbly.
Conclusion:
Crawfish thermidor is a classic dish that is perfect for any special occasion. It is easy to make and always a crowd-pleaser. With its creamy, cheesy sauce and tender crawfish, it is sure to be a hit with everyone who tries it.
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