Crawfish King Cake Recipe is a savory Mardi Gras dish filled with seasoned crawfish, cheese, and spices, wrapped in dough and baked into a festive ring.
I’ve made it many times over the years, especially during Mardi Gras season. I was inspired to make it again after watching a cooking segment showcasing Cajun recipes.
That reminded me of my roots and experience, so now I’m going to walk through the step-by-step process of making this bold, festive dish.
Why You Should Try This Crawfish King Cake Recipe Today?
This Crawfish King Cake Recipe brings bold Cajun flavour straight to your table. Packed with tender crawfish tails, spicy boudin sausage, and creamy cheese, every bite delivers a rich and satisfying taste.
The flaky crescent dough holds everything together in a beautiful, festive ring that looks as good as it tastes.
Inspired by Southern traditions, it turns classic ingredients into something unique and memorable. Ideal for gatherings or family meals, it’s a true celebration of Louisiana cooking in every slice.
How To Prepare Crawfish King Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer / Snack
Cuisine: Cajun / Louisiana
Yield: Serves 10
Kitchen Utensils
- Mixing bowls
- Skillet or frying pan
- Baking sheet
- Parchment paper or silicone baking mat
- Knife and cutting board
- Spoon or spatula
- Measuring cups and spoons
- Small bowls for food coloring
Ingredients
For The King Cake:
- 12 oz cream cheese, softened and divided
- ½ cup chopped onion
- ½ cup chopped bell pepper (red or green)
- 1 tsp minced garlic
- 1 cup Louisiana crawfish tails (drained and rinsed)
- ⅓ cup chopped green onions
- 2 (8 oz) cans reduced-fat crescent roll dough (alternative: 3 cans Pillsbury Buttery Crescent Rolls)
- 16 oz white queso (cheese dip)
- 1 package crushed pork cracklins or pork rinds
- ¼ cup Malcom’s King Craw Cajun seasoning
- 4 links Boudin sausage
- 2 tsp Killer Hogs hot sauce
For The Mardi Gras Cheese Topping:
- 6 tbsp grated Parmesan cheese
- Yellow, green, and blue/red food coloring (to create Mardi Gras colors: yellow, green, and purple)
Instructions
1. Get The Oven Ready:
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat so nothing sticks.
2. Cook The Filling:
Heat a skillet over medium and cook the chopped onion, bell pepper, and garlic until they’re soft about 5 minutes. Toss in the Boudin sausage (either sliced or crumbled) and cook until it’s nicely browned. Then take the pan off the heat.
3. Mix It Up:
In a big bowl, blend 10 ounces of softened cream cheese with the sausage and veggies. Add in the crawfish tails, chopped green onions, Cajun seasoning, and a splash of hot sauce. Stir everything together until it’s well mixed.
4. Prepare The Dough:
Roll out the crescent dough on your lined baking sheet. Spread the cream cheese and crawfish filling evenly over it. Add some white queso on top in little drizzles or dollops. Then sprinkle crushed pork cracklins or pork rinds all over.
5. Shape The Cake:
Carefully roll the dough into a ring, sealing the ends by pinching them together. Place the ring right on the baking sheet.
6. Bake It:
Pop it in the oven for 20-25 minutes, or until the dough turns golden and is cooked through.
7. Make The Mardi Gras Topping:
While it’s baking, split the leftover 2 ounces of cream cheese and some Parmesan into three small bowls. Colour each one with a different food colouring yellow, green, and purple. Once the cake is out and cooled a bit, spread these coloured cheese mixtures on top in sections for that classic Mardi Gras vibe.
8. Time To Eat:
Slice it up and enjoy warm or at room temperature.
Nutrition Facts per serving
| Nutrition | Amounts |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 1.5 g |
| Sodium | 600 mg |
About This Recipe
This Crawfish King Cake Recipe is a savory take on the classic Mardi Gras dessert, blending Cajun flavours with festive tradition.
It features Louisiana crawfish tails, boudin sausage, and creamy cheeses, all seasoned with bold Cajun spices and wrapped in crescent dough.
The main specialty of this recipe is its rich, spicy filling and the combination of textures from the creamy cheese to the crunchy cracklins on top.
It turns a beloved Southern treat into a flavourful, savory centerpiece perfect for celebrating Mardi Gras or any Southern gathering.
Serving Suggestions Of Crawfish King Cake Recipe
1. Serve Crawfish King Cake with a side of tangy coleslaw to add a refreshing crunch.
2. Pair it with a zesty Creole mustard sauce for an extra kick of flavor.
3. Enjoy it warm with a drizzle of melted butter or garlic butter on top.
4. Slice it into bite-sized pieces for easy finger food at gatherings.
5. Complement the dish with a cold lemonade or sparkling water to cleanse the palate.
Tips And Tricks For Perfect Crawfish King Cake Recipe
➢ Use well-drained crawfish tails to prevent the filling from becoming watery and soggy. Moisture control is key for a firm, sliceable king cake.
➢ Lightly cook the vegetables before mixing to release their flavors and avoid excess moisture during baking.
➢ Let the cream cheese soften fully at room temperature for a smoother, more even filling texture.
➢ Press crescent roll seams tightly to avoid leaks while baking and maintain a uniform shape.
➢ Color the Parmesan cheese separately and sprinkle just before serving for the freshest, brightest presentation.
How To Make Crawfish King Cake Recipe Tastier?
To enhance the flavour of Crawfish King Cake Recipe, start by seasoning the crawfish tails with Cajun spices and cooking them slowly in butter and garlic.
Incorporate sauteed onions and bell peppers for added sweetness and depth. Use flavourful boudin sausage and mix it well with creamy cheese to create a rich filling.
Spread a layer of spicy queso over the filling to add creaminess. Finish by sprinkling a crispy topping made from Parmesan cheese and crushed pork rinds for an extra burst of taste and texture.
Storage And Shelf Life
Store Crawfish King Cake Recipe in an airtight container in the refrigerator to keep it fresh for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.
When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven to restore its crispy texture. Proper storage maintains the flavours and ensures the cake stays moist and delicious.
Frequently Asked Questions
Can I Use Frozen Crawfish Tails For This Recipe?
Yes, just be sure to thaw and drain them thoroughly to avoid extra moisture in the filling.
What Can I Substitute For Boudin Sausage If I Can’t Find It?
Andouille sausage or smoked sausage work well as flavourful alternatives.
Can I Make The Crawfish King Cake Ahead Of Time?
You can prepare the filling and assemble the cake a few hours before baking, then refrigerate until ready to bake.
Is It Okay To Use Store-Bought Crescent Roll Dough?
Absolutely, crescent roll dough is a convenient and tasty option for this recipe.
Can This Recipe Be Made Spicier?
Yes, increase the hot sauce or add cayenne pepper to the filling to suit your heat preference.
Conclusion
I had a great time making this Crawfish King Cake Recipe it turned out delicious and was surprisingly easy to prepare.
The flavours were bold, cheesy, and full of that classic Cajun kick. I hope this Crawfish King Cake Recipe inspires you to give it a try in your own kitchen.
It’s simple, fun, and perfect for any gathering. Make it soon, and let me know how much you enjoyed it after tasting the final result!
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Crawfish King Cake Recipe
Equipment
- Mixing bowls
- Skillet or frying pan
- Baking sheet
- Parchment paper or silicone baking mat
- Knife and cutting board
- Spoon or spatula
- Measuring cups and spoons
- Small bowls for food coloring
Ingredients
For The King Cake:
- 12 oz cream cheese softened and divided
- ½ cup chopped onion
- ½ cup chopped bell pepper red or green
- 1 tsp minced garlic
- 1 cup Louisiana crawfish tails drained and rinsed
- ⅓ cup chopped green onions
- 2 8 oz cans reduced-fat crescent roll dough (alternative: 3 cans Pillsbury Buttery Crescent Rolls)
- 16 oz white queso cheese dip
- 1 package crushed pork cracklins or pork rinds
- ¼ cup Malcom’s King Craw Cajun seasoning
- 4 links Boudin sausage
- 2 tsp Killer Hogs hot sauce
For The Mardi Gras Cheese Topping:
- 6 tbsp grated Parmesan cheese
- Yellow green, and blue/red food coloring (to create Mardi Gras colors: yellow, green, and purple)
Instructions
Get The Oven Ready:
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat so nothing sticks.
Cook The Filling:
- Heat a skillet over medium and cook the chopped onion, bell pepper, and garlic until they’re soft about 5 minutes. Toss in the Boudin sausage (either sliced or crumbled) and cook until it’s nicely browned. Then take the pan off the heat.
Mix It Up:
- In a big bowl, blend 10 ounces of softened cream cheese with the sausage and veggies. Add in the crawfish tails, chopped green onions, Cajun seasoning, and a splash of hot sauce. Stir everything together until it’s well mixed.
Prepare The Dough:
- Roll out the crescent dough on your lined baking sheet. Spread the cream cheese and crawfish filling evenly over it. Add some white queso on top in little drizzles or dollops. Then sprinkle crushed pork cracklins or pork rinds all over.
Shape The Cake:
- Carefully roll the dough into a ring, sealing the ends by pinching them together. Place the ring right on the baking sheet.
Bake It:
- Pop it in the oven for 20-25 minutes, or until the dough turns golden and is cooked through.
Make The Mardi Gras Topping:
- While it’s baking, split the leftover 2 ounces of cream cheese and some Parmesan into three small bowls. Colour each one with a different food colouring yellow, green, and purple. Once the cake is out and cooled a bit, spread these coloured cheese mixtures on top in sections for that classic Mardi Gras vibe.
Time To Eat:
- Slice it up and enjoy warm or at room temperature.
Notes
Nutrition Facts
Calories: 350 kcal | Protein: 15 g | Fat: 22 g | Carbohydrates: 15 g | Fiber: 1.5 g | Sodium: 600 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”