Crawfish King Cake Recipe
Crawfish King Cake Recipe is a savory Louisiana dish featuring seasoned crawfish tails, boudin sausage, and creamy cheese wrapped in flaky crescent dough. Baked into a festive ring, it combines bold Cajun flavors with a crispy topping of Parmesan and pork rinds. This recipe offers a unique, flavourful twist on a traditional Mardi Gras favourite.
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.